Recipes › Soup › Ravioli Soup Recipe

Ravioli Soup Recipe

Recipe by Pedro M. A. Neves

This rustic Italian ravioli soup combines tender cheese-filled ravioli with a light, aromatic broth infused with fresh herbs and vegetables. A comforting yet elegant dish that transforms simple ingredients into a deeply satisfying main course. Perfect as a weeknight dinner or elegant starter that showcases the beauty of Italian home cooking.

Ingredients

• 300g fresh spinach and ricotta ravioli (store-bought or homemade)
• 1.5 liters (6 cups) vegetable or chicken broth
• 2 tablespoons extra virgin olive oil
• 1 medium carrot (approximately 100g), diced
• 1 celery stalk (approximately 75g), diced
• 1 small onion (approximately 80g), finely diced
• 3 cloves garlic, minced
• 400g (14 oz) canned crushed tomatoes
• 200g (7 oz) fresh spinach, roughly chopped
• 1 teaspoon fresh thyme leaves
• 4 fresh basil leaves
• Salt and freshly ground black pepper to taste
• 50g (1.75 oz) Parmigiano-Reggiano, grated
• Red pepper flakes to taste (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery (soffritto). Sauté for 5 minutes until vegetables begin to soften and release their aromas.

2. Add minced garlic to the pot and cook for 1 minute, stirring constantly until fragrant. Do not let garlic brown.

3. Pour in the broth and crushed tomatoes. Bring the liquid to a gentle boil, then reduce heat to maintain a steady simmer. Season with salt, pepper, and thyme.

4. Stir in the fresh spinach and cook for 2-3 minutes until completely wilted. Taste and adjust seasoning as needed.

5. Gently drop the ravioli into the simmering soup one at a time to prevent them from sticking. Maintain a gentle simmer to avoid the ravioli tearing.

6. Cook the ravioli for 3-4 minutes until they float to the surface and continue cooking for another minute. They should be tender but still hold their shape.

7. Remove the pot from heat and tear 4 fresh basil leaves directly into the soup. Ladle into bowls and serve immediately.

8. Garnish each bowl generously with grated Parmigiano-Reggiano and a pinch of red pepper flakes if desired. Serve with crusty bread.

Substitutions

• Use vegetable broth and ensure ravioli are cheese-only for a vegetarian version
• Substitute spinach ravioli with mushroom or butternut squash ravioli for a different flavor profile
• Replace fresh spinach with 150g (5 oz) frozen spinach, thawed and squeezed dry
• Use a mixture of beef and chicken broth for a deeper, richer flavor

Tips

• Do not boil the soup vigorously once ravioli are added, as high heat may cause them to split or lose their filling
• For homemade ravioli, prepare and freeze them ahead of time; frozen ravioli can be added directly to the soup without thawing, adding only 1-2 minutes to the cooking time
• Fresh basil should be added at the very end to preserve its bright flavor and prevent darkening
• This soup is best served immediately but can be refrigerated for up to 2 days; reheat gently over low heat and add fresh ravioli when serving as old ravioli may become mushy

Ravioli soup, known as 'minestra di ravioli' or 'ravioli in brodo,' is a traditional comfort dish found throughout Italy, particularly in Liguria and Piedmont regions. This humble preparation celebrates the Italian philosophy of transforming simple ingredients—pasta, broth, and vegetables—into nourishing, deeply flavorful meals that have sustained families across generations.

You might also like

Stracciatella II Recipe

25 min · Soup

Stracciatella Soup Recipe

25 min · Soup

Sues Minestrone Recipe

50 min · Soup

Tuscan Bean and Farro Soup Recipe

60 min · Soup