why make this recipe
This soup is quick, warm, and filling. It uses canned tomatoes and store-bought cheese ravioli so you can make a hot meal fast. It works for busy weeknights or a cozy night in.
introduction
Cheese Ravioli Soup is creamy and tasty with simple ingredients you likely have on hand. It cooks in one pot and feels like comfort food. If you like easy one-pot meals, you might also enjoy the garlic Parmesan cheeseburger bombs recipe for another simple treat.
how to make Cheese Ravioli Soup
Heat broth, add tomatoes and seasoning, then cook the ravioli until tender. Stir in cream and taste for salt and pepper. Serve hot with fresh basil if you like. This method keeps the steps short and the soup smooth.
Ingredients :
- Cheese-filled ravioli, 1 can (14 oz)
- diced tomatoes, 4 cups
- vegetable or chicken broth, 1 cup
- heavy cream, 1 cup
- Italian seasoning, 1 teaspoon
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Directions :
- In a large pot, heat the broth over medium heat.
- Add the diced tomatoes and Italian seasoning, and bring to a simmer.
- Stir in the cheese ravioli and cook according to package instructions until they are tender.
- Slowly add in the heavy cream, stirring until well combined.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil if desired.
how to serve Cheese Ravioli Soup
Ladle into bowls while hot. Add torn basil leaves on top for color and fresh taste. Serve with crusty bread or a simple green salad.
how to store Cheese Ravioli Soup
Cool the soup to room temperature. Put it in an airtight container and store in the fridge for up to 3 days. Reheat gently on the stove over low heat so the cream does not separate. Do not freeze cream-heavy soup; it can change texture.
tips to make Cheese Ravioli Soup
- Use fresh basil at the end for bright flavor.
- Cook ravioli just until tender to avoid mushy pasta.
- Warm the cream slightly before adding to the pot to keep the soup smooth.
- Taste and adjust salt and pepper at the end.
variation (if any)
- Add cooked spinach or kale for more greens.
- Stir in cooked Italian sausage or shredded chicken for more protein.
- Use tomato-basil soup blend instead of plain diced tomatoes for a smoother base.
FAQs
Q: Can I use frozen ravioli?
A: Yes. Add a few extra minutes and cook until they are tender.
Q: Can I use milk instead of heavy cream?
A: You can, but the soup will be less rich. Use whole milk and add a splash of butter for more flavor.
Q: How long does the soup take to make?
A: About 15–20 minutes, mostly time to cook the ravioli and warm the broth.
Q: Is this recipe spicy?
A: No. It is mild. Add red pepper flakes if you want heat.
Q: Can I make this vegetarian?
A: Yes. Use vegetable broth and keep it meat-free.
Cheese Ravioli Soup
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A creamy and delicious cheese ravioli soup that cooks in one pot, perfect for busy weeknights or cozy nights in.
Ingredients
- 1 can (14 oz) cheese-filled ravioli
- 4 cups diced tomatoes
- 1 cup vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Heat the broth over medium heat in a large pot.
- Add the diced tomatoes and Italian seasoning, and bring to a simmer.
- Stir in the cheese ravioli and cook according to package instructions until they are tender.
- Slowly add in the heavy cream, stirring until well combined.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil if desired.
Notes
For a richer flavor, warm the cream slightly before adding it to the soup. You can add cooked spinach or kale for extra greens.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 60mg
