This One Oven Ravioli Soup is the very definition of comfort in a bowl, a heartwarming meal that comes together with incredible ease. It’s a complete, satisfying dinner made in just one pot, moving from stovetop to oven to create a rich, creamy broth filled with tender ravioli and vegetables.
This recipe always takes me back to my mom. I remember coming home from school on a dreary, rain-soaked afternoon, feeling chilled to the bone. The moment I opened the door, the scent of simmering tomatoes and garlic wrapped around me like a warm hug. Mom was standing at the stove with her flour-dusted apron, and she simply smiled and said, “Soup’s almost ready.” That bowl of ravioli soup didn’t just warm my body; it warmed my entire soul, a simple act of love that I’ve carried with me ever since.
A Few Things to Keep in Mind
- One-Pot Wonder: From sautéing to baking, everything happens in a single oven-safe pot, making cleanup incredibly simple.
- Family-Friendly: The creamy texture and cheesy ravioli are always a hit with both kids and adults.
- Quick & Easy: With minimal prep, this hearty soup is ready in under an hour, perfect for a busy weeknight.
- Comforting & Hearty: This is a truly satisfying meal that feels like a warm hug in a bowl.
What You’ll Need
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 1 red bell pepper, diced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional, for a little warmth)
- 4 cups chicken or vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 package (20 oz) cheese ravioli (fresh or frozen works beautifully)
- 2 cups fresh spinach leaves
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
How to Bring It All Together
Step 1: Building Our Flavorful Base
First, preheat your oven to 375°F (190°C). In a large oven-safe Dutch oven, warm the olive oil over medium heat. Add the onion, garlic, carrots, and bell pepper. Let them cook for 4–5 minutes until they’ve softened and the onion becomes translucent. This is where the soup’s flavor foundation begins, so let them get fragrant and lovely before stirring in the Italian seasoning and red pepper flakes.
Step 2: Simmering the Tomato Broth
Now, pour in the broth and the can of diced tomatoes, juice and all. Give everything a gentle stir to combine and bring the mixture to a simmer. I just love the moment the kitchen starts to fill with that classic, comforting tomato and herb aroma.
Step 3: Letting the Oven Do the Work
Carefully add the ravioli to the pot, giving it one last stir to make sure the little pillows aren’t sticking together. Cover the pot with its lid and transfer it into your preheated oven. Let it bake for about 20 minutes, or until the ravioli is perfectly tender and cooked through.
Step 4: Making It Rich and Creamy
Take the pot out of the oven, and please be careful, it will be very hot! and place it back on the stovetop over low heat. Stir in the fresh spinach, heavy cream, and grated Parmesan. Keep stirring gently for 2 to 3 minutes as the spinach wilts and the soup transforms into a beautifully creamy dream.
Step 5: The Finishing Touches
Finally, taste the soup and season it with salt and black pepper until it’s just right. Ladle the hot soup into bowls and serve immediately. We always have a loaf of crusty bread on the side for dipping!
A Little Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and brands you use. The values are calculated per serving for your convenience.
Ways to Lighten It Up
- Lighter Cream: To reduce the fat content, you can easily substitute the heavy cream with half-and-half or even evaporated milk for a lighter, yet still creamy, texture.
- Whole Wheat Ravioli: Look for whole wheat or spinach-filled ravioli. They add a wonderful, nutty flavor and extra fiber to the dish.
- Load Up on Veggies: Feel free to add more vegetables! A handful of chopped zucchini, mushrooms, or kale tossed in with the spinach at the end would be a nutritious and delicious addition.
How We Love to Serve It
- Crusty Garlic Bread: There is nothing better than a slice of warm, crusty garlic bread for sopping up every last drop of the creamy broth.
- A Simple Green Salad: A crisp side salad with a light vinaigrette offers a fresh, bright contrast to the richness of the soup.
- Extra Toppings: I love setting out a small bowl of extra grated Parmesan cheese and some fresh chopped basil so everyone can garnish their own bowl.
A Few Gentle Reminders
- Overcooking the Ravioli: Keep a close eye on the baking time. Overcooked ravioli can become mushy and fall apart. Remember that it will continue to cook a bit after you remove the pot from the oven.
- Forgetting to Season: Don’t skip the final seasoning step! The saltiness of the broth and Parmesan can vary, so tasting and adjusting with salt and pepper at the end is crucial for a perfectly balanced flavor.
- Using a Pot That Isn’t Oven-Safe: Double-check that your pot or Dutch oven (and its lid!) is safe to go from the stovetop into a hot oven to avoid any kitchen mishaps.
Saving Some for Later
If you have any leftovers, allow the soup to cool completely before storing it in an airtight container in the refrigerator for up to 3 days. Please keep in mind that the ravioli will continue to absorb some of the liquid as it sits, so the soup may be a bit thicker the next day. You can thin it out with a splash of broth when reheating on the stovetop.
From My Kitchen to Yours
This soup is more than just a meal; it’s a bowl full of warmth and memory. I hope that when you make it, your home fills with the same comforting aromas that filled my mother’s kitchen. May it bring you as much joy and comfort as it has brought my family over the years, and may you create your own wonderful memories with every spoonful.
A Few Questions You Might Have
Can I use frozen ravioli instead of fresh?
Absolutely! This recipe works perfectly with either fresh or frozen ravioli. You don’t even need to thaw the frozen ravioli first; just add it directly to the pot. You may need to add a few extra minutes to the baking time to ensure it cooks through.
How can I make this soup vegetarian?
It’s a very simple switch! To make a vegetarian version of this soup, just use a quality vegetable broth instead of chicken broth. The rest of the ingredients are already vegetarian-friendly.
What other vegetables would work well in this soup?
This recipe is wonderfully versatile. You could add diced zucchini or yellow squash along with the carrots and peppers, or stir in some chopped mushrooms or kale. Just about any vegetable that pairs well with tomato and cream will feel right at home here.
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Ultimate Ravioli Soup Recipe: Creamy One Pot Comfort
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This One Oven Ravioli Soup is comfort in a bowl, made in just one pot with cheesy ravioli, creamy broth, and tender vegetables for a hearty family-friendly meal.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 1 red bell pepper, diced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 4 cups chicken or vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 package (20 oz) cheese ravioli (fresh or frozen)
- 2 cups fresh spinach leaves
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large oven-safe Dutch oven over medium heat. Add onion, garlic, carrots, and bell pepper. Cook 4–5 minutes until softened and fragrant. Stir in Italian seasoning and red pepper flakes.
- Pour in broth and diced tomatoes. Stir and bring to a simmer.
- Add ravioli, stir, cover with lid, and transfer to oven. Bake for 20 minutes until ravioli is tender.
- Remove from oven carefully and return to stovetop over low heat. Stir in spinach, heavy cream, and Parmesan. Cook 2–3 minutes until spinach wilts and soup is creamy.
- Taste and season with salt and pepper. Serve hot with crusty bread.
Notes
For a lighter version, substitute half-and-half or evaporated milk for heavy cream. Add extra veggies like zucchini or mushrooms for more nutrition.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: One Pot / Oven-Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 950mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 70mg
Keywords: ravioli soup, one pot soup, creamy soup, family dinner