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This quick, easy, and delicious one pot ravioli soup is comfort in a bowl! Done in just 30 minutes on the stove, it's chock full of veggies complete with spinach, carrots, squashes, and corn. A vegetarian delight!
This one pot ravioli soup is one of those kitchen sink recipes that you've gotta have at least once a week. Otherwise, that super expensive bag of baby spinach just wilts away in your fridge. Or the zucchini you had high aspirations for might just end up being found squished in the back of the veggie drawer 😬🤣. So why not use it up in an easy, less than 30 minute dinner recipe??
Why You'll Love It
A quick and easy, vegetarian one pot wonder, this ravioli soup is perfect for busy weeknights or lazy weekends when you want a comforting, satisfying meal without spending hours in the kitchen. From start to finish, it only takes 30 minutes to make (30 minutes!) and all you need is a nice big pot. Personally, I like to use a dutch oven. It's also full to the brim with vegetables! Head down to the ingredients section of the recipe for more info. Not only do they contribute extra yums to the dish, they add a ton of nutritional value.
Variations
First off, if you want to add even more veggies, try tossing in some diced bell peppers, or even some mushrooms. You can sauté them along with the onions and garlic at the beginning of the recipe. This one pot ravioli soup also does well with some chopped up kale. Add at the same time you add the spinach (or swap it with the spinach entirely).
For those looking to incorporate more some protein, there are plenty of options. If you want to keep this dish vegetarian, drained canned white beans are a great way to go. If you want to try a meat inclusive version, try browning some Italian sausage before adding the other ingredients or tossing in some cooked shredded chicken with the ravioli.
An Autumn Option
Okay wait, one more variation and it might might be my favorite one 🎃. While this one pot ravioli soup is a go to for my summer weeknight dinner rotation, it's very easy to switch it up for Autumn! Use butternut squash/pumpkin ravioli, swap the zucchini yellow summer squash for small cubed fresh butternut squash, and add a parsnip or two!
Commonly Asked Questions
Yes! This soup is freezer-friendly and can be stored in the freezer for up to 3 months. To freeze, let the soup cool completely in the fridge and transfer it to a freezer-safe container, leaving some room for expansion. When ready to enjoy, thaw it overnight in the refrigerator and then reheat on the stovetop or in the microwave.
When I make this soup I generally use fresh ravioli, but frozen ravioli works just as well. Simply follow the instructions on the packaging for ravioli cooking times and adjust accordingly -> frozen ravioli may require a slightly longer cooking time to ensure they are fully heated through.
While this soup is vegetarian, ravioli generally has some dairy and egg products in it. There are some vegan ravioli recipes and store bought options but as of yet I haven't tried them. Super curious though, please let me know if you do!
If you have any more questions that weren't previously answered, feel free to leave me a comment below 😎.
One Pot Ravioli Soup
- Total Time: 30 minutes
- Yield: Serves 4 to 6 1x
- Diet: Vegetarian
Description
This quick, easy, and delicious one pot ravioli soup is comfort in a bowl! Done in just 30 minutes on the stove, it's chock full of veggies complete with spinach, carrots, squashes, and corn. A vegetarian delight!
Ingredients
- 1 lb store bought or homemade ravioli (I used a spinach and ricotta filled ravioli)
- ½ yellow onion, diced
- 4 garlic cloves, minced
- 2 carrots, peeled, quartered and sliced
- 1 zucchini, peeled, quartered and sliced
- 1 yellow squash, peeled, quartered and sliced
- ½ cup baby spinach, packed and roughly chopped
- 1 cup corn
- 1 tablespoon fresh thyme, roughly minced
- 1 tablespoon fresh sage, roughly minced
- 3 tablespoons lemon juice
- ¼ cup white wine or white wine vinegar
- 8 cups vegetable broth
- 1 tablespoon extra virgin olive oil
Instructions
- Heat olive oil in a large pot over medium high heat. Add onion and carrot and saute until onion starts to become translucent, about 5 minutes.
- Add garlic and saute for 1 more minute, until fragrant
- Pour in white wine or white wine vinegar and scrape off the browned bits on the bottom of the pot.
- Add lemon juice, and vegetable broth. Bring to a boil, reduce to a simmer.
- Add ravioli, spinach, zucchini, yellow squash, corn, thyme, and sage. Simmer for another 5-10 minutes, or until ravioli is tender and most of them float on the top of the soup.
- Season with salt and pepper to taste. Garnish with any remaining herbs. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: One Pot
- Cuisine: American
Lisa says
In your directions you say to add"milk and italian seasoning"? Did you transpose another recipe onto this, confused?? Thanks.
Aberdeen says
🤦🏼♀️ whoops! Thank you for pointing this out, fixed and updated the recipe!