One-Pot Ravioli Soup That Feels Homemade and Hearty

Some nights you want “made-from-scratch” vibes without actually making anything from scratch. This one-pot ravioli soup is exactly that: cozy, tomato-y, loaded with flavor, and it comes together in one pot with minimal effort.

It’s the kind of dinner that feels like you tried (you did), but doesn’t steal your whole evening. Bonus: it’s super flexible, so you can make it meaty, veggie-packed, or extra creamy depending on your mood.

Why You’ll Love This

It’s hearty like a pasta dinner, soothing like soup, and the ravioli basically does all the heavy lifting—tender pasta pockets plus a rich broth, all in one pot with easy cleanup.

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 8 ounces Italian sausage (mild or spicy), casings removed (or ground turkey/beef)
• 1 tablespoon tomato paste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional)
• 4 cups chicken broth (or vegetable broth)
• 1 (14.5-ounce) can diced tomatoes (fire-roasted is great)
• 1 (8-ounce) can tomato sauce
• 2 cups baby spinach, packed (or chopped kale)
• 1 (18–20 ounce) package refrigerated cheese ravioli (or frozen)
• 1/2 cup heavy cream (optional, for a creamy finish)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• Fresh basil or parsley, for serving (optional)
• Grated Parmesan, for serving

How to Make It

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 3–4 minutes, until softened.
2. Add the garlic and cook for 30 seconds, just until fragrant.
3. Add the Italian sausage and cook, breaking it up with a spoon, until browned and mostly cooked through (about 5–6 minutes). If there’s excess grease, carefully spoon off a bit.
4. Stir in the tomato paste, Italian seasoning, and red pepper flakes (if using). Cook for 1 minute to deepen the flavor.
5. Pour in the broth, diced tomatoes (with juices), and tomato sauce. Stir well, scraping up any browned bits on the bottom of the pot. Bring to a gentle boil.
6. Lower to a lively simmer and add the ravioli. Cook according to the ravioli package directions, stirring gently once or twice so they don’t stick (typically 4–6 minutes for refrigerated, 6–8 for frozen).
7. Stir in the spinach and cook for 1–2 minutes, until just wilted.
8. Turn off the heat and stir in the heavy cream (if using). Taste and adjust with salt and pepper.
9. Ladle into bowls and top with Parmesan and herbs. Serve hot, preferably with something to dip (garlic bread, toast, or a crusty roll).

Tips for the Best Results

• Keep it at a gentle simmer. A hard boil can make ravioli burst or turn mushy, especially if it’s delicate fresh pasta.
• Add ravioli near the end. Ravioli cooks fast—treat it like the “finish line” so it stays plump and intact.
• Use fire-roasted tomatoes for extra depth. It adds that slow-simmered vibe without any waiting.
• Stir gently. Ravioli is not the time for aggressive stirring. Think: cozy swirls, not chaos.
• Make it thicker if you want. Let the soup simmer 3–5 minutes longer before adding ravioli, or reduce the broth by 1/2 cup.
• Parmesan rind hack. If you have one, simmer it in the broth for a subtle, restaurant-y richness (remove before serving).

Variations

• Vegetarian: Skip the sausage and use vegetable broth. Add sliced mushrooms or diced zucchini with the onion for more “hearty.”
• Extra protein: Stir in a can of drained white beans right before adding the ravioli.
• Spicy: Use hot Italian sausage and add a little more red pepper flakes, plus a drizzle of chili oil at the end.
• Different ravioli: Spinach ricotta, mushroom, or even butternut squash ravioli works. Just keep the broth gentle and don’t overcook.
• Creamy tomato: Don’t skip the heavy cream and add 2–3 tablespoons of grated Parmesan directly into the pot.
• More veggies: Add chopped carrots and celery with the onion, or stir in frozen peas at the end.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Ravioli will keep soaking up broth, so the soup will thicken over time—add a splash of broth or water when reheating. Warm gently on the stove over medium-low heat (best for keeping ravioli intact) or microwave in 30–45 second bursts, stirring carefully between rounds.

FAQ

Can I use frozen ravioli instead of refrigerated?

Yes. Add frozen ravioli straight from the freezer—no thawing needed. It usually needs a couple extra minutes to cook, so keep the soup at a steady simmer and check one ravioli for doneness before serving.

How do I keep ravioli from falling apart in soup?

Two things: don’t boil hard, and don’t over-stir. Keep the pot at a gentle simmer and stir only once or twice. Also, add ravioli at the end so it cooks just until tender.

My soup got too thick—what should I do?

Totally normal, especially after it sits. Stir in additional broth (or water) a little at a time until it’s the consistency you like, then warm gently. Taste again and adjust salt if needed.

Can I make this ahead of time?

Yes, with a small tweak. Make the soup base (everything except ravioli, spinach, and cream) up to 2 days ahead. Reheat, then cook the ravioli fresh in the simmering soup, stir in spinach, and finish with cream right before serving.

What should I serve with one-pot ravioli soup?

Garlic bread is the obvious bestie, but a simple green salad (lemony vinaigrette) is great too. If you want extra cozy, serve with toasted sourdough, a grilled cheese, or even cheesy pull-apart rolls.