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One Pot Ravioli Soup in white bowl with gold spoon, lemons, and sage on white marble

One Pot Ravioli Soup

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  • Author: Aberdeen
  • Total Time: 30 minutes
  • Yield: Serves 4 to 6 1x
  • Diet: Vegetarian


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! 


Units Scale
  • 1 lb store bought or homemade ravioli (I used a spinach and ricotta filled ravioli)
  • 1/2 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
  • 1/2 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
  • 1/4 cup white wine or white wine vinegar
  • 8 cups vegetable broth
  • 1 tablespoon extra virgin olive oil


  1. 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.
  2. Add garlic and saute for 1 more minute, until fragrant
  3. Pour in white wine or white wine vinegar and scrape off the browned bits on the bottom of the pot.
  4. Add lemon juice, and vegetable broth. Bring to a boil, reduce to a simmer.
  5. 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.
  6. 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