Name: One-Pot Ravioli Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil (use extra virgin for better flavor); 1 pound Italian sausage, casings removed (or 1 lb crumbled turkey or plant-based sausage); 1 medium yellow onion, finely chopped ((about 1 cup)); 3 cloves garlic, minced (fresh is best); 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes ((optional, to taste)); Salt and black pepper (to taste); 6 cups low-sodium chicken broth (or vegetable broth for vegetarian); 1 can (14.5 oz) diced tomatoes, undrained (prefer fire-roasted for depth); 1 cup marinara or crushed tomatoes (adds body); 2 cups baby spinach or chopped kale (fresh); 1 cup sliced carrots or frozen mixed vegetables ((optional for extra veggies)); 1 package (9 to 12 oz) refrigerated or frozen cheese ravioli (fresh tastes best); 1/2 cup grated Parmesan cheese (plus extra for serving); 2 tablespoons chopped fresh basil or parsley (for garnish)

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Introduction

I remember the first time I made this cozy pot of One-Pot Ravioli Soup on a rain-slicked weeknight when everything in the pantry felt like a small comfort. The kitchen steamed up, the smell of garlic and tomatoes wrapped around me, and the kids hovered like small warm storms waiting for bowls. That evening turned into one of those family rituals where stretchy cheese and pillowy ravioli meet a bright, herby broth, and suddenly dinner felt like a hug.

This soup is sensory: the soft pop of simmering tomatoes, the peppery steam of fresh basil, and the satisfying bite of tender ravioli. If you enjoy simple one-pot meals you might also like this cabbage chicken soup for another weeknight favorite.

What Makes This Recipe Special

This One-Pot Ravioli Soup is special because it combines speed, comfort, and flavor without a mess. It is family-approved, ready in under 30 minutes, and uses minimal cleanup. The tomato-forward broth is balanced with savory sausage or a vegetarian swap, and the ravioli cooks right in the soup so every bite is saucy and satisfying.

What You’ll Need

For the Soup Base

1 tablespoon olive oil (use extra virgin for better flavor)
1 pound Italian sausage, casings removed (or 1 lb crumbled turkey or plant-based sausage)
1 medium yellow onion, finely chopped (about 1 cup)
3 cloves garlic, minced (fresh is best)
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional, to taste)
Salt and black pepper to taste

For the Broth and Veggies

6 cups low-sodium chicken broth (or vegetable broth for vegetarian)
1 can (14.5 oz) diced tomatoes, undrained (prefer fire-roasted for depth)
1 cup marinara or crushed tomatoes (adds body)
2 cups baby spinach or chopped kale (fresh)
1 cup sliced carrots or frozen mixed vegetables (optional for extra veggies)

For the Ravioli and Finish

1 package (9 to 12 oz) refrigerated or frozen cheese ravioli (fresh tastes best)
1/2 cup grated Parmesan cheese, plus extra for serving (use Parmigiano-Reggiano if available)
2 tablespoons chopped fresh basil or parsley for garnish Notes: For gluten-free, use GF ravioli. If using frozen ravioli, add a couple extra minutes to cook. Adjust salt if using regular broth.

How to make One-Pot Ravioli Soup

Step 1. Prepare and brown the sausage:

Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium heat. Add the sausage and break it up with a spoon. Cook until browned and cooked through, about 6 to 8 minutes. Transfer to a plate, leaving the rendered fat in the pot.

Step 2. Sauté the aromatics:

Add the chopped onion to the pot and cook over medium heat 4 to 5 minutes until translucent and soft. Add the garlic, dried oregano, and red pepper flakes; cook about 30 seconds until fragrant, stirring so garlic does not brown.

Step 3. Build the broth:

Return the cooked sausage to the pot. Pour in 6 cups chicken broth, the can of diced tomatoes (including juices), and 1 cup marinara. Stir, scraping any browned bits from the bottom. Bring the mixture to a gentle boil over medium-high heat.

Step 4. Simmer the vegetables:

Reduce heat to medium-low and add carrots or other optional vegetables. Cover and simmer about 8 to 10 minutes until the carrots are just tender and flavors meld. The broth should smell bright and tomato-forward with savory undertones.

Step 5. Add ravioli and greens:

Stir in the ravioli and fresh spinach. If using refrigerated ravioli, simmer 4 to 5 minutes uncovered until ravioli are tender but still hold shape. If frozen, simmer 6 to 8 minutes until heated through. Watch for ravioli swelling avoid overcooking to prevent splitting.

Step 6. Finish and serve:

Stir in 1/2 cup grated Parmesan and taste for seasoning; add salt and pepper as needed. Remove from heat and let sit 2 minutes so flavors settle. Garnish with fresh basil or parsley and additional Parmesan.

Visual cues: The broth should be gently bubbling when you add ravioli, and ravioli centers should be tender and opaque when done. Spinach wilts quickly and brightens the soup.

Tips & Recipe Variations

Use low-sodium broth and adjust salt at the end to avoid over-salting.
For a vegetarian version, skip the sausage and add a tablespoon of olive oil plus 1/2 cup diced mushrooms for umami.
To make it creamier, stir in 1/2 cup heavy cream or a splash of half-and-half at the end.
To prevent the ravioli from sticking, give them a gentle stir after adding and maintain a simmer rather than a rolling boil.
If you prefer smaller bites, substitute tortellini instead of ravioli.
Leftovers: Cool quickly, store in an airtight container for up to 3 days. Reheat slowly on the stovetop over low heat; add a splash of broth if thickened.
Freezing: Soup with ravioli does not freeze well; freeze the broth separately and add fresh ravioli when reheating.

How to Serve

Serve with crusty bread or garlic toast to soak up the broth.
A simple green salad with lemon vinaigrette keeps the meal bright.
For kids, offer grated cheese and warm buttered rolls.
Presentation tip: Ladle the soup into wide bowls so ravioli sit visibly on top, and finish with a swirl of olive oil and a sprinkle of basil.
Nutrition estimate: about 350–450 calories per serving depending on sausage and ravioli choice; use lean protein and whole-grain ravioli to lower calories and increase fiber.

Frequently Asked Questions

Q: Can I make this recipe ahead of time? A: Yes. Prepare the broth and sausage ahead and refrigerate up to 2 days. Reheat and add fresh ravioli right before serving to keep texture.

Q: Can I freeze the leftovers? A: It is not recommended to freeze the soup with ravioli; ravioli texture changes. Freeze the broth and meats separately and add ravioli when reheating.

Q: What can I use instead of Italian sausage? A: Ground turkey, chicken, crumbled tofu, or a plant-based sausage all work well. Season with fennel and paprika to mimic Italian sausage flavors.

Q: How do I prevent the soup from becoming watery? A: Use the right amount of broth and don’t overcook ravioli. If the soup seems thin, simmer a few extra minutes uncovered to reduce and concentrate flavors.

Q: Can I make this gluten-free or dairy-free? A: Yes. Use gluten-free ravioli and omit Parmesan or swap with a dairy-free cheese alternative.

Review

“This soup is pure comfort in a bowl. The ravioli stay tender, the broth is rich without being heavy, and it comes together in no time. My family asks for it again and again.” – A happy home cook

Conclusion

I hope this One-Pot Ravioli Soup becomes a weeknight favorite for you the way it did for my family simple, warm, and full of homey flavors. If you want another take or inspiration on ravioli soups, check out this helpful recipe: Easy One Pot Ravioli Soup – Midwest Foodie. Please try it, share how you made it your own, and tell me what additions you loved.