The most comforting ravioli soup is here to warm you up today.
I’m back with an incredibly easy soup that’s perfect for a quick, delicious weeknight dinner. This recipe is simple—and that’s exactly the point—but it delivers comforting, big flavors. If you enjoyed my homemade Spaghettios, you’ll find this just as nostalgic and satisfying.
You can make this soup with whatever ravioli you prefer or have on hand, which makes it an ideal pantry or freezer meal. Mix varieties if you like—cook each type separately and add them to the broth so everyone gets exactly what they want.
I usually reach for cheese ravioli, but spinach or other fillings work beautifully depending on your mood and what’s available. This is a cheese-lover’s dream, but it’s versatile enough to suit many tastes.
Of course.
For the broth, I use a tomato paste base rather than crushed or diced tomatoes. That method yields a silky, rich broth that feels more like a light tomato soup than a thick sauce. I like to add a splash of dry sherry to elevate the flavors—it’s subtle but adds a delicious, hard-to-place depth. I also use it in my favorite tomato soup for the same reason; it makes a noticeable difference.
If you’re feeling tired of elaborate meals, this soup is an ideal solution. It’s low-effort, comforting, and perfect for lunches or weeknight dinners when you want something warming without a lot of fuss. Simple recipes like this are often my go-to when I need reliable, tasty food without the stress of a complicated recipe.
Quick & Easy Ravioli Soup
Quick & Easy Ravioli Soup
2
to 4 people
10 mins
20 mins
30 mins
Pin Recipe
Leave a Review »
Ingredients
- 1 tablespoon olive oil
- 1 small sweet onion, diced
- 3 garlic cloves, minced
- Kosher salt and pepper, to taste
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 6 tablespoons tomato paste
- 1 tablespoon dry sherry
- 4 cups vegetable or chicken stock
- 12 ounces frozen (or fresh) ravioli — cheese is my favorite
- 3 tablespoons grated Parmesan, plus extra for topping
- Chopped fresh parsley, for garnish
Instructions
- Heat the olive oil in a stockpot or large saucepan over medium-low heat. Add the diced onion and minced garlic with a pinch of salt and pepper. Cook until the onion is softened and translucent, about 3–4 minutes.
- Stir in the dried basil, oregano, and tomato paste. Cook, stirring occasionally, until the tomato paste darkens slightly—this caramelizes the paste and deepens the flavor. Deglaze the pan with the tablespoon of dry sherry.
- Add the stock and bring the mixture to a gentle boil, then reduce to a simmer. Add the ravioli and cook according to the package directions—usually around 5 minutes for frozen ravioli and slightly less for fresh.
- Stir in the grated Parmesan. Serve immediately, topped with extra Parmesan and chopped fresh parsley.
- Make-ahead tip: cook and store the ravioli separately from the broth in the refrigerator. Combine and warm just before serving for best texture.
Did you make this recipe?
Tag your photos with #howsweeteats on Instagram or share on social media — I love seeing your versions and I appreciate you so much!
Oh my goodness—this soup is that cozy, soul-satisfying bowl you want on a chilly night.