Quick and Easy Ravioli Soup.
The most comforting ravioli soup is here to hug you today!
I’m back with another soup that is incredibly easy, but I promise it’s a delish quick dinner idea.
While this recipe is super simple (almost embarrassingly so – my fave), it is so comforting and incredible. If you’re a fan of my homemade spaghettios, then stay tuned. This is so similar and wildly flavorful!
Plus, you can use whatever ravioli you love. Or whatever you have on hand. Making it a great pantry/quick freezer meal.
You can even use different varieties for the same soup by cooking them separately and adding them to the broth. Now everyone in the house is really happy!
Of course I am partial to cheese ravioli, but I wouldn’t kick spinach ravioli out of bed. It all depends on the mood you’re in, what is available from your freezer or pantry and how much you love CHEESE.
I mean, I’m assuming you love cheese since you’re here.
For this soup, I chose to go the tomato paste base route. This is how my favorite spaghettios recipe starts out, and I make that recipe all.the.time. We love it!
There is something about using tomato paste as the base of the broth – instead of diced or crushed tomatoes – that makes the broth so silky, rich and wonderful. I love to use a drop of dry sherry to enhance the flavor too. It just feels more special, and I love that it is like a tomato broth as opposed to a sauce base.
The sherry flavor also adds this hint of “what is that?!” to the soup. I use this in my best ever tomato soup too, and everyone just raves about it. It’s definitely a great ingredient to have on hand.
If you’re having quarantine cooking fatigue (nearly one year later!!), I hear you! I definitely have been looking for super simple meals like this at least once a week or more – or for lunches. Dishes that are comforting and easy but still taste really good. Sometimes I hesitate sharing such embarrassingly easy recipes ehre on the blog, but it’s often ones like these that get me through a cooking week!
P.S. if you haven’t preordered Everyday Dinners yet, now is the perfect time! I made the best, easiest weeknight dinners – all back in 2018 before the current situation hit. The meals are truly some of the best of the best. Flavorful, easy and no fatigue to be found.
Quick & Easy Ravioli Soup
Quick & Easy Ravioli Soup
- 1 tablespoon olive oil
- 1 small sweet onion, diced
- 3 garlic cloves, minced
- kosher salt and pepper
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 6 tablespoons tomato paste
- 1 tablespoon dry sherry
- 4 cups vegetable or chicken stock
- 12 ounces your favorite frozen ravioli, (or fresh!) - I like cheese ravioli for this
- 3 tablespoons parmesan cheese, plus more for topping
- chopped fresh parsley, for topping
- Heat the olive oil in a stock pot or saucepan over medium-low heat. Stir in the onion and garlic with a pinch of salt and pepper. Cook until the onions soften and are translucent, about 3 to 4 minutes.
- Stir in the basil, oregano and tomato paste. Cook, stirring the mixture, until the tomato paste deepens in color a bit. This sort of caramelizes the paste and adds a depth of flavor that is wonderful! Deglaze the pan with the tablespoon of dry sherry.
- Add in the stock and stir. Bring the mixture to a boil, then reduce it to a simmer. Add in the ravioli and cook for the recommended time - usually around 5 minutes or so for frozen. A bit less time for fresh ravioli.
- Stir in the parmesan cheese. Serve the soup immediately and top with extra parmesan and fresh parsley!
- Note: if you want to make this ahead of time or prep it for lunches, cook and store the ravioli separately from the broth in the fridge. Combine the ravioli and the broth in a bowl and warm when you’re ready to eat!