5 Delicious Ravioli Soup Recipes You'll Love

Soup and pasta are two of the ultimate comfort foods, so it's only logical to combine them into a delightful ravioli soup. These delicious ravioli soup recipes are not only warm and comforting but also provide a unique twist on traditional soup recipes. Whether you're seeking ravioli soup for dinner or a flavorful appetizer, these recipes offer a variety of tastes and textures to indulge in.

Hearty Mushroom and Spinach Ravioli Soup

This vegetarian ravioli soup recipe is perfect for those cold nights when you crave something earthy and comforting:

• Ingredients:
  • 8 oz sliced mushrooms
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh thyme
  • 4 cups vegetable broth
  • 1 can (14 oz) diced tomatoes
  • 2 cups fresh spinach
  • 9 oz cheese ravioli
  • Salt and pepper to taste
• Instructions:
  • Heat olive oil in a pot over medium heat. Sauté mushrooms until they begin to soften.
  • Add chopped onions and garlic, cooking until onions are translucent.
  • Add thyme, broth, and tomatoes; bring to a simmer.
  • Drop in ravioli and cook as per package instructions.
  • Once the ravioli are nearly cooked, add spinach, letting it wilt in the soup.
  • Season with salt and pepper to taste.
  • Serve hot with a sprinkle of Parmesan cheese if desired.

🍄 Note: Fresh ravioli cooks much faster than frozen, so adjust cooking times accordingly.

Chicken Ravioli Soup with Lemon and Basil

This chicken ravioli soup uses ingredients that pair perfectly to offer a zesty, flavorful experience:

• Ingredients:
  • 1 lb chicken breast, cooked and shredded
  • 2 tbsp butter
  • 1 onion, finely chopped
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 6 cups chicken broth
  • 1 cup heavy cream
  • Zest and juice of 1 lemon
  • 1 cup fresh basil, chopped
  • 10 oz chicken ravioli
  • Salt and black pepper to taste
• Instructions:
  • Melt butter in a large pot, sauté onions, carrots, and celery until tender.
  • Pour in chicken broth, add shredded chicken, and bring to a boil.
  • Add the ravioli, cooking until they float to the top.
  • Stir in heavy cream, lemon zest, and juice, then add basil.
  • Season with salt and pepper.
  • Serve warm, garnished with additional basil or lemon slices.

Three-Cheese Ravioli Soup with Tomato and Basil

Here’s a creamy soup that plays off the marriage of cheese and tomatoes:

• Ingredients:
  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 3 cups vegetable broth
  • 1 tsp dried oregano
  • 1 cup heavy cream
  • 15 oz three-cheese ravioli
  • ¹⁄₂ cup fresh basil, torn
  • Salt and pepper
• Instructions:
  • Heat oil in a pot, sauté onion and garlic until softened.
  • Add crushed tomatoes, broth, and oregano; simmer for 10 minutes.
  • Lower heat, add heavy cream, then add ravioli, cooking until tender.
  • Stir in fresh basil.
  • Season and serve, perhaps with crusty bread on the side.

Butternut Squash and Sage Ravioli Soup

This soup brings a burst of fall flavors to your table:

• Ingredients:
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 6 sage leaves, chopped
  • 6 cups chicken or vegetable broth
  • 1 lb butternut squash ravioli
  • ¹⁄₂ cup heavy cream (optional)
  • Salt and black pepper
• Instructions:
  • Roast butternut squash with olive oil at 400°F until tender.
  • In a pot, sauté onion and garlic until translucent.
  • Add broth, roasted squash, and sage; bring to a boil.
  • Purée the soup until smooth or to desired consistency.
  • Add ravioli and cook until done.
  • Optionally, stir in heavy cream for extra creaminess.
  • Adjust seasoning and serve with extra sage for garnish.

Seafood Ravioli Soup

Enjoy the ocean’s bounty with this elegant seafood ravioli soup:

• Ingredients:
  • ¹⁄₂ lb shrimp, peeled and deveined
  • ¹⁄₂ lb mussels, cleaned
  • ¹⁄₄ cup butter
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • ¹⁄₂ cup white wine
  • 4 cups fish or seafood broth
  • 15 oz lobster or seafood ravioli
  • ¹⁄₂ cup heavy cream
  • 2 tbsp fresh parsley, chopped
  • Salt and pepper
• Instructions:
  • Melt butter in a pot, sauté shallot and garlic until fragrant.
  • Add white wine, let it simmer, then add broth and bring to a boil.
  • Add seafood and ravioli, cooking until both are just done.
  • Stir in heavy cream and let it heat through.
  • Season with salt, pepper, and garnish with parsley.

🦐 Note: If mussels don't open after cooking, discard them.

Can I use frozen ravioli in these soup recipes?

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Yes, frozen ravioli can be used. Just be sure to extend the cooking time slightly as they take longer to cook than fresh ravioli. Adjust the heat to simmer rather than boil to prevent the ravioli from breaking apart.

What other vegetables can I add to my ravioli soup?

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Feel free to add vegetables like zucchini, kale, or bell peppers for additional flavor and nutrition. Just ensure they are added at a stage where they can cook through without becoming mushy.

How can I make my ravioli soup more creamy?

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Stir in heavy cream or a creamy soup base like béchamel or a puréed vegetable base to thicken and add richness to the soup. Also, cheeses like Parmesan or cream cheese can melt into the soup for a creamy texture.

Can I make these soups ahead of time?

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Most of these soups can be prepared in advance. Cook the soup until just before adding the ravioli, then cool and refrigerate or freeze. Add the ravioli when reheating to avoid overcooking.