Easy Ravioli Soup Recipe with Spinach and Parmesan
Easy Ravioli Soup is the ultimate comfort food. After making this many times, I’ve discovered the trick to keeping it creamy and preventing a soggy mess. The cozy, cheesy aroma will fill your home and make everyone beg for seconds. If you love recipes like this, you’ll also enjoy Easy Spicy Cumin Lamb Noodles Recipe for Dinner and Easy Chicken Cordon Bleu Meatballs with Creamy Sauce.
Why This Easy Ravioli Soup Recipe with Spinach and Parmesan Is Pure Comfort
- Ready in just 20 minutes
- Creamy and comforting
- Better than takeout
- Customizable with your favorite veggies
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.
- Frozen cheese ravioli
- Baby spinach
- Parmesan cheese
- Garlic
- Onion
- Chicken broth
- Heavy cream
- Salt
- Pepper
- Optional: Crushed red pepper
- Optional: Fresh basil
- Optional: Grated Parmesan
đź“ť Ingredient Notes
- Frozen cheese ravioli: Use your favorite brand or make them from scratch.
đź›’ Tools & Equipment I Recommend
- Instant Pot — Saves time and energy → See on Amazon
- Immersion blender — Makes blending soup easy → See on Amazon
How to Make Easy Ravioli Soup Recipe with Spinach and Parmesan
- Sauté garlic and onion: Heat olive oil in a large pot over medium heat. Add minced garlic and diced onion, sauté until softened.
- Cook ravioli: Add chicken broth to the pot, bring to a boil. Add frozen ravioli, cook until tender.
- Blend and season: Use an immersion blender to partially blend the soup. Stir in heavy cream, salt, and pepper.
- Add spinach and simmer: Add baby spinach to the pot, simmer until wilted. Stir in grated Parmesan.
- Serve: Ladle the soup into bowls, top with crushed red pepper, fresh basil, and grated Parmesan.
Cook's Tips for Perfect Easy Ravioli Soup Recipe with Spinach and Parmesan
- Common mistake and fix: Don't overcook the ravioli to prevent them from breaking apart. If they do, use an immersion blender to blend the soup until smooth.
- Time-saving tip: Use pre-minced garlic and pre-diced onion to save time.
- Customization tip: Add your favorite vegetables like mushrooms, zucchini, or bell peppers.
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: This soup can be made ahead of time and reheated.
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 (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 2-3 minutes.
Recipe Notes
- Chef tip: For a smoother soup, blend it until completely smooth.
- Best substitution: Use your favorite cheese for the ravioli and Parmesan.
- Make-ahead: This soup can be made ahead of time and reheated.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the soup is too thick, thin it out with a little more chicken broth.
Want to level up this recipe?
High-quality immersion blender — Makes blending soup quick and easy → Check price on Amazon
Easy Ravioli Soup Recipe with Spinach and Parmesan
Ingredients
Main Ingredients
- Frozen cheese ravioli
- Baby spinach
- Parmesan cheese
Seasonings
- Garlic
- Onion
- Chicken broth
- Heavy cream
- Salt
- Pepper
Optional Toppings
- Crushed red pepper
- Fresh basil
- Grated Parmesan
Instructions
- Sauté garlic and onion: Heat olive oil in a large pot over medium heat. Add minced garlic and diced onion, sauté until softened.
- Cook ravioli: Add chicken broth to the pot, bring to a boil. Add frozen ravioli, cook until tender.
- Blend and season: Use an immersion blender to partially blend the soup. Stir in heavy cream, salt, and pepper.
- Add spinach and simmer: Add baby spinach to the pot, simmer until wilted. Stir in grated Parmesan.
- Serve: Ladle the soup into bowls, top with crushed red pepper, fresh basil, and grated Parmesan.
Notes
- Chef tip: For a smoother soup, blend it until completely smooth.
- Best substitution: Use your favorite cheese for the ravioli and Parmesan.
- Make-ahead: This soup can be made ahead of time and reheated.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the soup is too thick, thin it out with a little more chicken broth.
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 (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes.
- Make ahead: This soup can be made ahead of time and reheated.
Nutrition Per Serving
- Calories: 450
- Protein: 18g
- Fat: 22g
- Carbs: 45g
- Fiber: 3g
- Sugar: 4g
- Sodium: 1200mg
- Cholesterol: 60mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Ravioli Soup Recipe with Spinach and Parmesan FAQs
Yes, this soup can be made ahead of time and reheated. Store it in an airtight container in the fridge for up to 3 days.
Overcooking can cause ravioli to break apart. To prevent this, cook them until tender but not mushy. If they do break apart, use an immersion blender to blend the soup until smooth.
Yes, this soup can be frozen for up to 2 months. Thaw it in the fridge overnight before reheating.
Yes, cook the ravioli in the Instant Pot for 3 minutes at high pressure with a quick release. Proceed with the recipe as written.
You can substitute half-and-half or milk for a lighter soup. For a dairy-free version, use coconut milk or cashew 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!
