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One Oven Ravioli Soup

One Oven Ravioli Soup: Your Cozy Bowl of Comfort

One Oven Ravioli Soup offers a warm, comforting bowl that combines rich flavors and easy preparation, perfect for chilly evenings.
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: PASTA
Cuisine: Italian
Calories: 420

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil or avocado oil for a different flavor
  • 1 pound Italian Sausage can substitute with ground turkey or veggie sausage
  • 1 medium Onion yellow or sweet onions preferred
  • 3 cloves Garlic fresh minced for best flavor
  • 1 tablespoon Dried Italian Seasoning or herbs de Provence
  • 1 teaspoon Paprika optional for smokiness
  • 1/2 teaspoon Crushed Red Pepper Flakes optional, adjust based on spice tolerance
  • 4 cups Chicken Broth or vegetable broth for vegetarian option
  • 1 cup Heavy Cream can substitute with full-fat coconut milk
  • 16 ounces Cheese Ravioli frozen works great
  • 1/2 cup Sun-Dried Tomatoes adds flavor and acidity
  • 4 cups Baby Spinach can be substituted with kale or Swiss chard
  • 1/2 cup Parmesan Cheese or nutritional yeast for dairy-free option
  • to taste Salt essential for seasoning
  • to taste Pepper essential for seasoning
  • for garnish Basil or Parsley fresh herbs for bright finish

Equipment

  • dutch oven

Method
 

How to Make One Oven Ravioli Soup
  1. In a large Dutch oven, heat olive oil over medium heat. Add the Italian sausage, breaking it apart and cooking until browned, about 5-7 minutes.
  2. Stir in the diced onion and cook for about 2-3 minutes until softened. Add the minced garlic and Italian seasoning, cooking for an additional minute until fragrant.
  3. Pour in the chicken broth and bring to a boil. Reduce the heat to low and stir in the heavy cream. Simmer uncovered for 5-7 minutes.
  4. Gently incorporate the cheese ravioli and sun-dried tomatoes. Continue simmering for 5-6 minutes until the ravioli are cooked and tender.
  5. Off the heat, stir in the baby spinach until wilted. Then, add Parmesan cheese and let it melt into the creamy soup.
  6. Ladle the soup into bowls and garnish with fresh basil or parsley.

Nutrition

Serving: 1bowlCalories: 420kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1000IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Allow the soup to sit for about 10 minutes after cooking to enhance the flavors. Adjust seasoning to taste before serving.

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