Easy Ravioli Soup Recipe with Spinach and Parmesan

Easy Ravioli Soup is a comforting, better-than-takeout meal ready in just 20 minutes. After making this many times, I’ve discovered the trick to creamy, cheesy perfection. The cozy aroma of garlic and spinach fills your home as the melty cheese stretches with every bite. Serve it with my Roasted Green Bean Quinoa Salad for a complete meal. If you love recipes like this, you’ll also enjoy Roasted Green Bean Quinoa Salad and Fresh Grilled Corn Avocado Salad.

What You'll Need for Easy Ravioli Soup Recipe with Spinach and Parmesan

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 bag (25 oz) frozen cheese ravioli
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups low-sodium chicken broth
• 1 bag (10 oz) fresh spinach
• 1 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 tbsp dried basil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper, to taste
• Optional: Fresh basil, chopped
• Optional: Grated Parmesan cheese
• Optional: Crushed red pepper flakes

How to Make Easy Ravioli Soup Recipe with Spinach and Parmesan

1. Sauté: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
2. Simmer: Add diced tomatoes, chicken broth, basil, oregano, and red pepper flakes (if using). Bring to a boil, then reduce heat and let it simmer for 5 minutes.
3. Add Ravioli: Add ravioli to the pot and cook according to package instructions, usually about 8-10 minutes.
4. Add Spinach: Stir in spinach and cook until wilted.
5. Blend and Serve: Use an immersion blender to partially blend the soup for a creamier texture. Stir in Parmesan cheese, salt, and pepper. Serve hot with desired toppings.

Storing & Reheating Easy Ravioli Soup Recipe with Spinach and Parmesan

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: This soup can be made ahead and reheated when ready to serve.

Freezing Easy Ravioli Soup Recipe with Spinach and Parmesan

Freeze individual portions for up to 3 months.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a vegetarian version, use vegetable broth instead of chicken broth.
• Best substitution: You can substitute the spinach with kale or Swiss chard.
• Make-ahead: This soup can be made ahead and reheated when ready to serve.
• Scaling: This recipe can easily be doubled or tripled to serve a larger crowd.
• Troubleshooting: If the soup is too thick, thin it out with a little more broth or water.

Easy Ravioli Soup Recipe with Spinach and Parmesan

⏱

Prep

10 mins

🍳

Cook

20 mins

⏳

Total

30 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1 bag (25 oz) frozen cheese ravioli
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups low-sodium chicken broth
• 1 bag (10 oz) fresh spinach
• 1 cup grated Parmesan cheese
• Salt and pepper, to taste

Seasonings

• 1 tbsp dried basil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper, to taste

Optional Toppings

• Fresh basil, chopped
• Grated Parmesan cheese
• Crushed red pepper flakes

Instructions

1. Sauté: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
2. Simmer: Add diced tomatoes, chicken broth, basil, oregano, and red pepper flakes (if using). Bring to a boil, then reduce heat and let it simmer for 5 minutes.
3. Add Ravioli: Add ravioli to the pot and cook according to package instructions, usually about 8-10 minutes.
4. Add Spinach: Stir in spinach and cook until wilted.
5. Blend and Serve: Use an immersion blender to partially blend the soup for a creamier texture. Stir in Parmesan cheese, salt, and pepper. Serve hot with desired toppings.

Notes

• Chef tip: For a vegetarian version, use vegetable broth instead of chicken broth.
• Best substitution: You can substitute the spinach with kale or Swiss chard.
• Make-ahead: This soup can be made ahead and reheated when ready to serve.
• Scaling: This recipe can easily be doubled or tripled to serve a larger crowd.
• Troubleshooting: If the soup is too thick, thin it out with a little more broth or water.

Storage

• Fridge: Store leftovers in an airtight container for up to 5 days.
• Freezer: Freeze individual portions for up to 3 months.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: This soup can be made ahead and reheated when ready to serve.

Nutrition Per Serving

• Calories: 520
• Protein: 25g
• Fat: 18g
• Carbs: 62g
• Fiber: 4g
• Sugar: 5g
• Sodium: 1200mg
• Cholesterol: 65mg
• Sat. Fat: 9g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Ravioli Soup Recipe with Spinach and Parmesan FAQs

A Warm Final Note

I can’t wait for you to try Easy Ravioli Soup Recipe with Spinach and Parmesan and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!