Ingredients

Scale

For the soup base:

2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 medium carrots, peeled and diced
1 red bell pepper, diced
1 tablespoon Italian seasoning
1/4 teaspoon red pepper flakes (optional, for heat)
1/4 cup tomato paste
1 can (28 oz) crushed tomatoes
4 cups vegetable or chicken broth
1 cup heavy cream
Salt and pepper to taste

For the ravioli and finishing:

1 package (20 oz) refrigerated cheese ravioli
1/2 cup grated Parmesan cheese, plus more for serving
2 cups fresh spinach, roughly chopped
1/4 cup fresh basil, chopped
Additional fresh herbs for garnish (parsley, basil, etc.)

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Instructions

I start by heating the olive oil in a large pot or Dutch oven over medium heat. Once it’s warm, I add the diced onion and cook until it becomes soft and translucent, about 4-5 minutes.
Next, I add the minced garlic, diced carrots, and bell pepper to the pot. I cook everything together for another 5 minutes until the vegetables begin to soften, stirring occasionally.
I sprinkle in the Italian seasoning and red pepper flakes (if using), then stir for about 30 seconds until the spices become fragrant.
Then I add the tomato paste and stir it around to coat the vegetables. I let it cook for about 2 minutes until it darkens slightly – this helps build a deeper flavor.
I pour in the crushed tomatoes and broth, then bring the mixture to a gentle boil. Once boiling, I reduce the heat and let everything simmer for about 15 minutes so the flavors can blend and the vegetables can become completely tender.
After the soup has simmered, I slowly stir in the heavy cream and grated Parmesan cheese until the soup takes on a beautiful creamy pink color. I season with salt and pepper to taste.
I add the refrigerated ravioli directly to the soup and let it cook for about 3-4 minutes until the pasta is tender but still has a nice bite. I’m always careful not to overcook the ravioli as it can become mushy.
Just before serving, I stir in the chopped spinach and let it wilt for about 1 minute.
I remove the pot from the heat and stir in the fresh basil.
To serve, I ladle the hot soup into bowls, top with extra Parmesan cheese and a sprinkle of fresh herbs.

Notes

I often make the soup base (everything up to adding the ravioli) a day or two ahead. It actually tastes even better after the flavors have had time to meld in the refrigerator! When I’m ready to serve, I reheat the base, then add the ravioli and finish the recipe as written.

If I want to freeze portions, I freeze only the soup base without the ravioli, cream, spinach, or fresh herbs. Ravioli doesn’t freeze well in soup – it gets mushy when thawed. Instead, when I’m ready to eat the frozen soup, I thaw it, heat it up, add the cream, and cook fresh ravioli directly in the hot soup before adding the spinach and herbs.

For meal prep, I sometimes cook extra ravioli separately and store it apart from the soup base. This way, I can combine them when reheating without worrying about the pasta absorbing too much liquid or falling apart.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 350 kcal
Sugar: 5 g
Sodium: 900 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 12 g
Cholesterol: 45 mg