Made with cheese-filled pasta, spinach, white wine, herbs, and savory broth, this Ravioli Soup is a simple one-pot weeknight dinner you can make in just 20 minutes.
Serve this ravioli soup recipe as a light but satisfying main dish for lunch or dinner. Ravioli usually comes with a sauce. In this recipe, it cooks directly in a clear broth in the style of ravioli in brodo. Pair it with garlic bread or a fresh salad for a complete meal.
Quick Look: Ravioli Soup
- ⏲️ Prep Time: 5 minutes
- 🔥 Cook Time: 15 minutes
- ⏱️ Total Time: 20 minutes
- 🍽️ Servings: 5 people
- 🥟 Key Ingredient: Four-cheese ravioli
- 🌿 Flavor Profile: Savory and herby with white wine
- 🥣 Texture: Tender ravioli in a light broth
- ♨️ Method: One-pot stovetop
- ⭐ Difficulty: Easy
- Why This Recipe Works: Ravioli cooks directly in the seasoned broth instead of being boiled separately. This lets the pasta absorb the savory flavors of the broth throughout its cooking time.
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Ravioli Soup Recipe
My husband and I first tried this soup while visiting my sister in Southern Brazil. She lived in Rio Grande do Sul, where Italian and German immigration has had a lasting influence on the local cuisine.
She and her husband took us to Giuseppe’s, now Casa di Paolo, between Garibaldi and Bento Gonçalves in Brazil’s wine country. My husband loved the filled-pasta soup we ate there, and that meal inspired my cheese ravioli soup.
The original soup was prepared with cappelletti. I substitute ravioli for cappelletti but keep the clear broth that inspired my recipe. I adapted the idea from ravioli in brodo, or ravioli in broth.
Four-cheese ravioli pairs with the savory broth, white wine, herbs, and spinach for a simple main dish that stays close to the soup we first enjoyed in Southern Brazil.
Ingredients
- Pasta – 10 ounces. Use refrigerated four-cheese ravioli for tender pasta with a creamy, rich filling that pairs well with the light broth.
- Vegetable broth – 6 cups. Provides the savory liquid for the ravioli and keeps the soup light rather than creamy or tomato-based.
- White wine – ½ cup. Adds brightness and gentle acidity that balance the rich cheese filling. Reduce it by half before adding the broth for a more concentrated wine flavor.
- Yellow onion – ¼ small onion. Becomes soft and slightly sweet as it cooks, which pairs well with the savory broth. White onion works too.
- Fresh thyme leaves – ½ teaspoon. Adds an earthy, herbal note that complements the white wine and cheese-filled pasta. Other fresh herbs work too.
- Fresh baby spinach – 1 cup, optional. Wilts into tender leaves and adds a mild, fresh taste to the soup.
- Parmesan cheese – optional. Freshly grated or shredded Parmesan adds a nutty, savory finish and extra richness to each bowl.
How to Make Ravioli Soup
- Sauté the onion: Heat the olive oil in a medium Dutch oven or pot over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until soft and translucent. PIC. 1
- Stir in the garlic: Cook for 1 minute, stirring occasionally. Do not let the garlic brown. PIC. 2
- Reduce the wine: Pour in the white wine and cook until reduced by half. Stir in the broth, salt, and pepper. Increase the heat to medium-high and bring to a boil. PIC. 3
- Cook the ravioli: Stir in the ravioli and thyme. Reduce the heat to medium-low and cook uncovered for 5–7 minutes, or until the ravioli is almost tender. PIC. 4
- Add the spinach: Cook for 2–3 minutes, until the spinach wilts and the ravioli is tender. Taste and adjust the seasoning as needed. PIC. 5
- Serve: Ladle the soup into bowls and top with a drizzle of olive oil and Parmesan. PIC. 6
FAQs About Ravioli Soup
You can use cappelletti, tortellini, tortelloni, or agnolotti instead of ravioli. These are all filled pastas that work well in broth. Check the cooking time for the pasta you choose and adjust as needed.
Yes. You can use frozen or dried ravioli instead of refrigerated ravioli, but they will take longer to cook. Adjust the cooking time as needed. Frozen ravioli may become mushy if overcooked.
What to Serve with Ravioli Soup
- Bread: Garlic bread, no-yeast bread, Portuguese corn bread, focaccia, or gluten-free breadsticks pair well with the broth.
- Salad: A simple salad makes an easy side for the filled pasta.
- Sandwiches: A panini or grilled cheese sandwich makes the meal more substantial.
- Vegetables: Air fryer asparagus, Brussels sprouts, roasted carrots and parsnips, or air fryer broccolini can be served alongside the soup.
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Ravioli Soup
Equipment
- 1 pot
- 1 wooden spoon
- 1 cutting board
- 1 Chef's knife
Ingredients
- 2 tablespoons olive oil
- ¼ yellow onion – finely diced, small
- 1 garlic clove – minced
- ½ cup white wine
- 6 cups vegetable broth – homemade or store-bought
- salt and pepper to taste
- 10 oz refrigerated four-cheese ravioli – store-bought
- ½ teaspoon fresh thyme leaves or other fresh herbs
- a pinch of red pepper flakes – optional
- 1 cup fresh baby spinach – optional
- freshly grated or shredded Parmesan cheese – optional
Instructions
- Sauté the onion: Heat the olive oil in a medium Dutch oven or pot over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until soft and translucent.
- Stir in the garlic: Cook for 1 minute, stirring occasionally. Do not let the garlic brown.
- Reduce the wine: Pour in the white wine and cook until reduced by half. Stir in the broth, salt, and pepper. Increase the heat to medium-high and bring to a boil.
- Cook the ravioli: Stir in the ravioli and thyme. Reduce the heat to medium-low and cook uncovered for 5–7 minutes, or until the ravioli is almost tender.
- Add the spinach: Cook for 2–3 minutes, until the spinach wilts and the ravioli is tender. Taste and adjust the seasoning as needed.
- Serve: Ladle the soup into bowls and top with a drizzle of olive oil and Parmesan.
Recipe Notes
Storage and Reheating
Refrigerator: Store leftover ravioli soup in an airtight container in the refrigerator for up to 2 days. Freezer: Freeze the soup in an airtight freezer container or freezer bag for up to 2–3 months. Leave some space for expansion and remove excess air before sealing. Thawing: Thaw frozen ravioli soup overnight in the refrigerator before reheating. Reheating: Reheat the soup in a pot over medium-low heat for about 5–10 minutes, stirring occasionally, until it reaches a boil and is heated throughout. Add a little extra broth if the ravioli has absorbed some of the liquid during storage.Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
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Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.This post was first published on February 20, 2013.
I had a big bowl for lunch and really liked it. The ravioli were so tender.
Denise, I never had raviolli soup here in Rio Grande do Sul... it´s always capelletti soup. And capelletti is somewhat different from raviolli, starting with the shape, but also the taste is different as well as the consistency...
Roger:
What a pity! We had both a ravioli soup and a cappelletti soup at different restaurants in Rio Grande do Sul when I visited my sister in 2005. She lived there for 5 years. The restaurant where we had the cappelletti soup doesn't exist anymore unfortunately, as you can read its name in my article. It was a simple place yet with amazing food! I also explained in my article that my ravioli soup was ADAPTED from the 'capeleti in brodo' that my husband had in that restaurant. It is my take on 'capeleti in brodo' -- the same clear broth soup but with a different pasta.Under no circumstance did I say that cappelletti was the same as ravioli. Here is a copy of one of several paragraphs of my article:
"Since then, I have been making this ravioli soup -- or at least my take on Giuseppe's soup, substituting ravioli for cappelletti. This clear broth soup is quick and easy to make.... But don't be fooled by its simplicity!!! Although our ravioli soup requires few ingredients, it tastes AMAZING."
There are many restaurants there so just because you have never had a ravioli soup it doesn't mean it doesn't exist. People and restaurants down there, as you should know, don't cook only traditional dishes. There are new dishes and also adaptation of traditional ones. 'Capeleti in broth' is the traditional dish but this doesn't mean restaurants don't use other type of pastas to make soup. I am not Italian, but I know the difference between different pastas. I know what ravioli is as well as cappelletti and tortellini -- as you said the shapes are different (as well as the dough and fillings). Before you say something else, here is another soup in my blog from the same year that I visited my sister in Rio Grande do Sul: 'Capeleti in brodo' (cappelletti soup)--
https://www.frombraziltoyou.org/tortellini-soup-capelete-in-brodo/
Since I wasn't able to find cappelleti at my local supermarkets, I used tortellini instead (the closest in shape to cappelletti). I even put a note under the recipe in English.
This sounds so simple and beautiful. My husband will love it. Thanks!
Glad that you like this soup, Ginny! It's one of my family's favorite soups.
I've never made homemade ravioli but we always stock ravioli in case of busy night. I love your ravioli soup...so comforting especially on cold nights we're having.
Thanks, Nami!
My family and I love soups...This one is one of our favorite. It's simple, quick to make but full of flavor.
Thanks for stopping by!
For what it's worth - I believe chicken broth is not considered a "vegetarian" ingredient
You are correct! I see now that the part that says to use vegetable broth if you are on a vegetarian diet was erased or cut off. I apologize for that, but it is an easy fix. Thank you for point it out. I am adding a note to the recipe now.
Wow Denise, just a handful of ingredients and the soup looks amazing! We have a lot of snow in our forecast the next few days, I am going to make this. Made soup today too..it was cold over here.
Nazneen xx
Thanks, my dear Nazneen!
I wish I was there to eat your soup. You make great food.
I hope you have the opportunity to try this ravioli soup. It is one of my family's favorite soup.
Have a great weekend! xx
What a marvelous soup recipe, easy and bursting with flavor! A fantastic weeknight dinner idea!
Thanks, Deb! This is one of our favorite soups b/c it is simple and full of flavor. Thanks for visiting me. xx
This idea is wonderful. We have the wonton soup but never ravioli, but please, it's quite the same (sorry for Italians and Chinese), I mean, both are paste filled with something. I can't wait for Winter to try this.
Thanks, Nydia! I hope you have the chance to try it...It's very good! xx