Easy Ravioli Soup Recipe with Spinach and Parmesan
Easy ravioli soup recipe with spinach and Parmesan is the ultimate comfort food. After making this many times, I’ve perfected the creamy, cozy soup that’s better than takeout. The secret? Cooking the ravioli separately keeps them from breaking apart. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Refreshing Strawberry Mint Lemonade Recipe for Summer and Easy Mujadara Lentils and Rice Vegan Dinner Recipe.
Why This Easy Ravioli Soup Recipe with Spinach and Parmesan Is Pure Comfort
- Creamy and comforting
- Better than takeout
- Easy and quick
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.
- Cheese ravioli
- Baby spinach
- Parmesan cheese
- Garlic
- Onion
- Chicken broth
- Heavy cream
- Salt
- Pepper
- Optional: Basil
- Optional: Red pepper flakes
đź“ť Ingredient Notes
- Cheese ravioli: Frozen or fresh both work.
đź›’ Tools & Equipment I Recommend
- Instant-read thermometer — Ensures perfect soup temperature every time. → See on Amazon
- Immersion blender — Makes blending soup right in the pot a breeze. → See on Amazon
How to Make Easy Ravioli Soup Recipe with Spinach and Parmesan
- Step 1: Cook ravioli according to package instructions. Drain and set aside.
- Step 2: Sauté onion and garlic in olive oil. Add chicken broth, bring to a boil.
- Step 3: Add heavy cream, spinach, and cooked ravioli. Simmer until spinach wilts.
- Step 4: Season with salt and pepper. Serve with Parmesan and desired toppings.
Cook's Tips for Perfect Easy Ravioli Soup Recipe with Spinach and Parmesan
- : Cook ravioli separately to prevent breaking.
- Common mistake and fix: Don't overcook the ravioli in the soup. They'll absorb too much liquid and fall apart.
- : For a lighter version, use milk instead of heavy cream.
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 3 days. Make-ahead tip: You can make the soup base ahead of time and add the ravioli just before serving.
Freezing Easy Ravioli Soup Recipe with Spinach and Parmesan
Freeze individual portions for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a vegetarian version, use vegetable broth instead of chicken.
- Best substitution: You can substitute the spinach with kale or Swiss chard.
- Make-ahead: The soup base can be made ahead of time and reheated with the ravioli.
- Scaling: This recipe can easily be doubled or halved.
- Troubleshooting: If the soup is too thick, thin it out with a bit more broth or milk.
Want to level up this recipe?
High-quality pasta pot — Ensures even cooking and makes draining easy. → Check price on Amazon
Easy Ravioli Soup Recipe with Spinach and Parmesan
Ingredients
Main Ingredients
- Cheese ravioli
- Baby spinach
- Parmesan cheese
Seasonings
- Garlic
- Onion
- Chicken broth
- Heavy cream
- Salt
- Pepper
Optional Toppings
- Basil
- Red pepper flakes
Instructions
- Step 1: Cook ravioli according to package instructions. Drain and set aside.
- Step 2: Sauté onion and garlic in olive oil. Add chicken broth, bring to a boil.
- Step 3: Add heavy cream, spinach, and cooked ravioli. Simmer until spinach wilts.
- Step 4: Season with salt and pepper. Serve with Parmesan and desired toppings.
Notes
- Chef tip: For a vegetarian version, use vegetable broth instead of chicken.
- Best substitution: You can substitute the spinach with kale or Swiss chard.
- Make-ahead: The soup base can be made ahead of time and reheated with the ravioli.
- Scaling: This recipe can easily be doubled or halved.
- Troubleshooting: If the soup is too thick, thin it out with a bit more broth or milk.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: You can make the soup base ahead of time and add the ravioli just before serving.
Nutrition Per Serving
- Calories: 550
- Protein: 20g
- Fat: 25g
- Carbs: 60g
- Fiber: 4g
- Sugar: 6g
- Sodium: 1200mg
- Cholesterol: 70mg
- Sat. Fat: 15g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Ravioli Soup Recipe with Spinach and Parmesan FAQs
Yes, you can make the soup base ahead of time. Add the ravioli just before serving.
This could be due to overcooking the ravioli in the soup. Try cooking them separately next time.
Yes, you can freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
No, the air fryer is not suitable for making this soup.
You can use milk or coconut milk as a substitute for heavy cream.
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!
