Creamy One-Pot Ravioli Soup
Indulge in a warm bowl of creamy one-pot ravioli soup, where tender ravioli meet a rich, velvety broth infused with fresh herbs and garlic. This easy-to-make dish is perfect for busy weeknights or cozy gatherings. With just one pot, you can create a comforting meal that feels gourmet without the hassle. Customize it with your favorite fillings and serve it with crusty bread for a satisfying dinner experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Italian
Ingredients
Scale
- 9 oz fresh or frozen cheese ravioli
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- 2 cups baby spinach
- 2 cloves garlic, minced
- 1 medium onion, chopped
- ½ cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- In a large pot or Dutch oven, heat 1 tbsp olive oil over medium heat. Sauté chopped onion and minced garlic until fragrant and translucent, about 3-4 minutes.
- Pour in the chicken broth and bring to a gentle boil.
- Add the ravioli and cook according to package instructions (about 4-5 minutes) until they float.
- Stir in the heavy cream until well combined.
- Toss in the spinach and let it wilt for about 2 minutes.
- Add freshly grated Parmesan cheese, stirring gently until melted. Adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with additional Parmesan if desired.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 450
- Sugar: 3g
- Sodium: 760mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 85mg
Keywords: For added protein, mix in cooked chicken or sausage. Swap ravioli for tortellini or add more vegetables like mushrooms for variety. Leftovers can be stored in an airtight container in the fridge for up to three days; reheat gently on the stove.