Easy Ravioli Soup Recipe with Spinach and Parmesan
Easy Ravioli Soup with Spinach and Parmesan is a warm, comforting meal that’s better than takeout. After making this many times, I’ve discovered the trick to perfectly cooked ravioli in soup. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Cranberry Meatballs and Creamy Sun-Dried Tomato Chicken Skillet with Spinach.
Why This Easy Ravioli Soup Recipe with Spinach and Parmesan Is Pure Comfort
- Better than takeout taste at home
- Warm and comforting for cold nights
- Easy and quick for busy weeknights
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.
- 1 bag frozen cheese ravioli
- 1 lb ground Italian sausage
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 3 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- Salt and pepper, to taste
- 2 tbsp olive oil
- Optional: Additional Parmesan cheese
- Optional: Fresh basil leaves
- Optional: Crushed red pepper flakes
📝 Ingredient Notes
- ground Italian sausage: You can use mild or spicy, depending on your preference.
🛒 Tools & Equipment I Recommend
- Stainless Steel Skillet — Even heat distribution for perfectly cooked ravioli. → See on Amazon
- Immersion Blender — Smooths the soup to your desired consistency. → See on Amazon
How to Make Easy Ravioli Soup Recipe with Spinach and Parmesan
- Step 1: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
- Step 2: Add ground Italian sausage to the pot, breaking it up with a spoon. Cook until browned and drain excess fat.
- Step 3: Stir in diced tomatoes (with juice), chicken broth, dried basil, dried oregano, and red pepper flakes. Bring to a boil.
- Step 4: Add frozen cheese ravioli to the pot. Cook for 8-10 minutes, or until ravioli are tender and soup has thickened slightly.
- Step 5: Stir in fresh spinach and cook until wilted. Season with salt and pepper to taste.
- Step 6: Ladle soup into bowls and top with grated Parmesan cheese. Serve hot and enjoy!
Cook's Tips for Perfect Easy Ravioli Soup Recipe with Spinach and Parmesan
- Common mistake and fix: Don't overcook the ravioli. They can become mushy and fall apart. Keep an eye on them and remove from heat as soon as they're tender.
- Time-saving tip: You can use store-bought chicken broth or make your own to save money and add more flavor.
- Nutrition tip: To make this soup lighter, use turkey sausage and reduce the amount of cheese.
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 in the fridge for up to 5 days. Make-ahead tip: This soup can be made ahead of time and reheated on the stove over medium heat.
Freezing Easy Ravioli Soup Recipe with Spinach and Parmesan
Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until warmed through. Microwave: Reheat in the microwave for 2-3 minutes, or until warmed through. Stir halfway through.
Recipe Notes
- Chef tip: For a vegetarian version, omit the sausage and add more vegetables like bell peppers and zucchini.
- Best substitution: You can substitute the ground Italian sausage with ground beef or turkey.
- Make-ahead: This soup freezes well. Make a big batch and freeze individual portions for easy meals later.
- Scaling: This recipe can easily be doubled or halved depending on how many servings you need.
- Troubleshooting: If your soup is too thick, thin it out with a little more chicken broth. If it's too thin, let it simmer uncovered until it reduces and thickens.
Want to level up this recipe?
High-quality Parmesan cheese — Adds rich, nutty flavor to the soup. It's worth the extra cost. → Check price on Amazon
Easy Ravioli Soup Recipe with Spinach and Parmesan
Ingredients
Main Ingredients
- 1 bag frozen cheese ravioli
- 1 lb ground Italian sausage
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 3 cups fresh spinach
- 1/2 cup grated Parmesan cheese
Seasonings
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- Salt and pepper, to taste
- 2 tbsp olive oil
Optional Toppings
- Additional Parmesan cheese
- Fresh basil leaves
- Crushed red pepper flakes
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
- Step 2: Add ground Italian sausage to the pot, breaking it up with a spoon. Cook until browned and drain excess fat.
- Step 3: Stir in diced tomatoes (with juice), chicken broth, dried basil, dried oregano, and red pepper flakes. Bring to a boil.
- Step 4: Add frozen cheese ravioli to the pot. Cook for 8-10 minutes, or until ravioli are tender and soup has thickened slightly.
- Step 5: Stir in fresh spinach and cook until wilted. Season with salt and pepper to taste.
- Step 6: Ladle soup into bowls and top with grated Parmesan cheese. Serve hot and enjoy!
Notes
- Chef tip: For a vegetarian version, omit the sausage and add more vegetables like bell peppers and zucchini.
- Best substitution: You can substitute the ground Italian sausage with ground beef or turkey.
- Make-ahead: This soup freezes well. Make a big batch and freeze individual portions for easy meals later.
- Scaling: This recipe can easily be doubled or halved depending on how many servings you need.
- Troubleshooting: If your soup is too thick, thin it out with a little more chicken broth. If it's too thin, let it simmer uncovered until it reduces and thickens.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until warmed through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, or until warmed through. Stir halfway through.
- Make ahead: This soup can be made ahead of time and reheated on the stove over medium heat.
Nutrition Per Serving
- Calories: 380
- Protein: 20g
- Fat: 16g
- Carbs: 38g
- Fiber: 3g
- Sugar: 4g
- Sodium: 1200mg
- Cholesterol: 60mg
- Sat. Fat: 7g
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 this soup ahead of time. Store it in the fridge for up to 5 days or freeze individual portions for up to 3 months.
Your soup may have turned out watery if you added too much liquid or didn't let it simmer long enough to reduce and thicken. Try simmering it uncovered until it reaches your desired consistency.
Yes, you can make this soup in the slow cooker. Cook the sausage and onions on the stove first, then transfer to the slow cooker with the rest of the ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
This recipe is not gluten-free as it contains ravioli. To make it gluten-free, use gluten-free ravioli or replace them with gluten-free pasta.
Yes, you can add other vegetables to this soup. Some great options are bell peppers, zucchini, and carrots. Just make sure to adjust the cooking time accordingly.
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!
