This ravioli soup is a hearty, satisfying soup full of Italian pasta, healthy veggies, and fresh herbs in a light broth. It’s a quick midweek dinner idea and comforting classic perfect for warming up on chilly days. The instructions include recipe variations for ravioli soup with tomatoes, cream, chicken, mushrooms, and sausage.

ravioli soup

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Easy Italian ravioli soup

Delicious Italian pasta takes center stage in this aromatic ravioli and vegetable soup. Loaded with carrots, zucchini, and ravioli, this soup is the very definition of comfort food that you can serve year-round.

We love it for lunch or dinner, as a quick midweek meal, or on lazy weekend days because it’s so quick to prepare. And yes, you can easily transform this ravioli soup into a tortellini soup.

Although there are loads of recipes for ravioli soup out there, I wanted to share my own version, along with the variations I make most often, depending on what I have in my fridge.

Soup is one of my favorite meals to make during the week because it’s fast and simple. For more tasty recipes, be sure to try our yellow pepper soup, tomato soup, and this tasty pumpkin soup.

This post was originally shared in May 2017 but was updated for photos and content in October 2021.

homemade ravioli soup

What is ravioli soup?

Ravioli soup is a delicious broth soup filled with ravioli and vegetables topped with a generous helping of freshly grated parmesan cheese. It’s a delicious meal that is loaded with hearty flavor and texture in every bite.

Why you’ll love this recipe

  • Quick + easy: You only need a handful of ingredients and 30 minutes to put this vegetable ravioli soup on the table. Perfect for weeknight meals!
  • Healthy + filling: A bowl of homemade ravioli soup is satisfying and delicious.
  • Family-friendly: Kids will love this soup, and it’s easy to prepare a double batch if you need to feed a hungry crowd.
  • Customizable: Ravioli soup is one of those simple recipes that you can customize in almost endless ways. Keep it vegetarian, make it creamy, or add protein for extra nourishment.
ravioli soup ingredients

Ravioli soup ingredients & substitutions

The beauty of this Italian pasta soup is that it’s relatively fuss-free, and the shopping list is pretty straightforward. Check the variations section below to see more ways to cook this delicious soup. Here’s what you’ll need:

  • Ravioli: I recommend getting refrigerated ravioli, not shelf stable, because refrigerated ravioli have a far superior taste and texture. I usually buy cheese or vegetable ravioli, but any type of stuffing is fine here.
  • Scallions (green onions) is a critical ingredient because it builds up the aroma of this soup. Yellow or red onions are good substitutes in case you can’t find scallions.
  • Vegetables: You can prepare this easy soap recipe with any vegetables you have on hand. I used a mix of zucchini and carrots. You could also add celery, spinach, kale, asparagus, or tomatoes.
  • Broth: I used vegetable broth for a vegetarian ravioli soup, but you can also use chicken stock or beef broth.
  • Olive oil is needed to sauté the scallions + vegetables and helps reduce sticking. Unsalted butter works, too.
  • Fresh parsley adds lots of flavor. Use fresh parsley instead of dried if possible. You can also swap in basil or Italian seasoning.
  • Fine sea salt and ground black pepper to taste.
  • Parmesan cheese (optional) adds a creamy finish to this soup. Feel free to serve your soup with any other cheese topping.

Scroll down to the recipe card for the full recipe with ingredient amounts.

ravioli soup

How to make ravioli soup

Homemade ravioli soup is a breeze, and there’s nothing complicated to it. Let’s go through each step:

Step 1: Brown scallion

  • Heat the olive oil in a large pot over medium-high heat.
  • Add the sliced scallion and let cook until lightly browned around the edges, about 2 to 3 minutes.

Step 2: Sauté vegetables

  • Add the vegetables to the pot. Sauté until the veggies start to soften, stirring occasionally, about 5 to 6 minutes.

Step 3: Add broth and seasoning

  • Pour in the vegetable broth and season with parsley, salt, and a few cracks black pepper according to your taste.

Step 4: Simmer

  • Bring the soup to a simmer, then reduce the flame to medium-low.
  • Cover and cook until the vegetables are nearly soft, for about 5 minutes.

Step 5: Cook ravioli

  • Add the ravioli and cook according to the time listed on the packaging or until just tender (usually 4 to 6 minutes).

Step 6: Serve

  • Serve the soup warm topped with scallion slices and freshly grated parmesan cheese. Enjoy!
vegetarian ravioli soup

Tips for the best ravioli soup

This is one of the easiest soup recipes to follow, so it doesn’t require much explanation. Here are a few tips to make it the best:

  • Brown the scallion to add depth of flavor to the soup.
  • Add garlic. For even more flavor, add 1 to 2 minced garlic gloves when sautéing the vegetables.
  • Don’t overcook the ravioli because no one likes soggy pasta. I actually put the pot off the heat a minute early. The residual heat will continue cooking the ravioli.
  • Don’t add the ravioli to the soup in case you’re making the soup ahead of time or plan on leftovers. Otherwise, they’ll be very soft and mushy the next day.

What to serve with ravioli soup

Ravioli soup is a delicious and satisfying meal all by itself, but if you want a simple side, serve it with a crispy salad and a loaf of crusty bread on the side.

ravioli and vegetable soup

FAQ

How many servings does this recipe make?

How many the recipe can serve depends on the portion sizes. I’d say my ravioli soup recipe yields 4 to 6 servings.

What are ravioli?

Ravioli are a type of filled pasta. They are often stuffed with meat, cheese, or vegetable filling. You can find them fresh in the refrigerated pasta section at your supermarket or at Italian deli shops.

What ravioli are best for this soup recipe?

I highly recommend fresh, refrigerated,or frozen ravioli over shelf-stable because they have a superior flavor. Also, canned ravioli in tomato sauce won’t work.

Filling-wise, choose whatever ravioli you like and are available. Cheese, vegetables, spinach ricotta, beef, lobster, or Italian sausage ravioli are all suitable for this easy recipe.

Can I use mini ravioli?

Yes! Kids love mini ravioli soup, but they are a little harder to find.

Can I use tortellini instead of ravioli?

Of course! Simply swap out the ravioli for the same amount of tortellini and cook a tasty tortellini soup!

Italian ravioli soup

Storage instructions

How to store ravioli soup

Store leftover ravioli vegetable soup recipe in a covered container in the fridge for 2 to 3 days.

Rewarm in the microwave in 30-second bursts until heated through.

Can you freeze Italian ravioli soup?

Yes, but cooked ravioli doesn’t freeze well, so I recommend to remove the ravioli before freezing. You can add a new batch of ravioli later when reheating the frozen soup.

The soup will freeze well for 3 to 4 months.

Can I make ravioli soup ahead of time?

Of course! You can make steps 1 to 4 ahead of time. Let the soup cool, and then refrigerate for up to 3 days. When it’s time to eat, add the ravioli and simmer on the stove until the ravioli are done, and the soup is warm.

Yield: 6 servings

Ravioli Soup Recipe

ravioli soup recipe

This ravioli soup is a hearty, satisfying soup full of Italian pasta, healthy veggies, and fresh herbs in a light broth. It’s a quick midweek dinner idea and comforting classic perfect for warming up on chilly days. The instructions include recipe variations for ravioli soup with tomatoes, cream, chicken, mushrooms, and sausage.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 2 scallions (spring onions), chopped, plus more for serving (can sub for yellow or red onion)
  • 3 carrots, peeled and cut into slices or sticks
  • 1 large zucchini, sliced
  • 4 cups / 950 ml / 32 fl oz vegetable broth (can sub for chicken or beef broth)
  • 20 oz / 560 g fresh or refrigerated ravioli (any flavor is fine)
  • 3 tbsp olive oil
  • 2 tbsp fresh or frozen parsley
  • fine sea salt, to taste
  • ground black pepper, to taste
  • 1/2 cup / 45 g / 1.6 oz grated parmesan cheese (optional, for serving)

Instructions

    1. Brown scallion. Heat the olive oil in a large pot over medium-high heat. Add the sliced scallion and let cook lightly browned around the edges, about 2 to 3 minutes.
    2. Sauté vegetables. Add the vegetables to the pot. Sauté until the veggies start to soften, stirring occasionally, about 4 minutes.
    3. Add broth and seasoning. Pour in the vegetable broth and season with parsley, salt, and a few cracks black pepper according to your taste.
    4. Simmer. Bring the soup to a simmer, then reduce the flame to medium-low. Cover and cook until the vegetables are nearly soft, for about 3 to 5 minutes.
    5. Cook ravioli. Add the ravioli and cook according to the time listed on the packaging (usually 4 to 6 minutes).
    6. Serve. Serve the soup warm topped with scallion slices and freshly grated parmesan cheese. Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 301Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 28mgSodium: 971mgCarbohydrates: 29gFiber: 4gSugar: 5gProtein: 12g

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Variations

One of my favorite things about this ravioli soup recipe is that it’s easy to customize and use whatever food I have handy. Below are a few ideas my family loves.

Tomato ravioli soup

Ravioli tomato soup is my family’s favorite variation. You could use fresh, peeled tomatoes, but I usually just grab a can of crushed tomatoes.

  • Add 1 can crushed tomatoes together with the broth and swap out the parsley for basil. The other steps of the recipe are the same.

Creamy ravioli soup

If you need something warming on a chilly day, try this creamy ravioli soup. Half-and-half and extra cheese give this version a rich and creamy texture.

  • Use only 2 1/2 cups broth.
  • At the end of the cooking time, once the ravioli are almost tender, stir in 1 1/2 cups half-and-half and 1/2 cup grated parmesan cheese. Return to a simmer and serve when the cheese has melted.

Spinach ravioli soup

If your family enjoys spinach, try ravioli soup with spinach. I’ve only made the soup with fresh spinach, but I imagine 1/2 cup frozen, thawed spinach might work as well.

  • Make the soup with 1 cup fresh spinach and 1 1/2 cups other vegetables.
  • Fold in the spinach at the end of the cooking time, so it doesn’t become mushy. Spinach cooks fast and will wilt almost instantly.

Mushroom ravioli soup

Fresh button mushrooms are an excellent addition to this recipe. Follow these steps to cook mushroom ravioli soup.

  • Prepare the soup with 1 1/2 cups button mushroom and 1 cup other vegetables (zucchini, carrots, etc.).
  • Cut large mushrooms in half but leave small ones whole.
  • Sauté your other vegetable first and add the mushrooms only at the last minute of sautéing.

Sausage ravioli soup

Ravioli soup with sausage is a treat on cool fall and winter nights. Any type of sausage would work, but I recommend Italian sausage. This is what you do:

  • Brown 1 lb ground Italian sausage in a large pot until no longer pink. Remove the grease if needed.
  • Then add the scallion and vegetables and cook for 3 minutes.
  • Add the stock and simmer for 5 minutes or until the veggies have softened.
  • Add the ravioli and continue simmering until the ravioli are just done.
  • Season and serve immediately.

Chicken ravioli soup

Next on our list is ravioli soup with chicken. This cozy soup uses boneless chicken breast and chicken broth. Follow these steps to prepare this version:

  • Chop 1 lb boneless chicken breast into strips or cubes.
  • Brown the scallion. Then add the vegetables and chicken and fry for 5 minutes.
  • Add 4 cups chicken broth and bring to a simmer. Cook for 10 minutes.
  • Then add the ravioli and cook until the pasta is tender.

Tuscan ravioli soup

This version combines tomatoes, half and half, Italian sausage, and extra parmesan cheese. Here is how to make it:

  • Brown 1 lb ground Italian sausage in a large, heavy-bottom pot over medium-high heat.
  • Add the scallion and vegetables and fry for 3 minutes.
  • Pour 1 can crushed tomatoes and 3 cups broth into the pot. Cook for 5 minutes.
  • Add the ravioli and half-and-half. Bring to a simmer and cook for 5 minutes, but don’t boil.
  • Take off the heat and stir in 1/2 cup grated parmesan cheese until melted. Serve right away.
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