AKA - Vegetable Ravioli Soup
"This soup is one for my pasta lovers out there. A cozy One-Pot Vegetable Ravioli Soup is the perfect way to warm up on a cold day! It’s quick, easy, and absolutely delicious!"
I love a good soup as a weeknight meal. Hearty soups are satisfying & simple and they are loaded with vegetables and healthy ingredients! Soup is the perfect cool weather food or delicious weeknight dinner! This scrumptious soup reheats like a dream so feel free to double the recipe to extra if you’d like leftovers!
Can’t find mini ravioli? No problem! Tortellini makes an excellent swap! They’re both gloriously interchangeable.
In honor of the recent soup weather, my latest ravioli creation pairs this easy cheese stuffed pasta with a piping hot bowl of veggies and broth that’s sure to warm up even the coldest day! This one pot wonder is basically a meal in a bowl, featuring a little bit of everything in one loaded vegetable soup. It’s also super customizable if you’d like to add some extras!
Veggioli Soup
Servings – 6 to 8 Prep Time – 15 Minutes Cook Time – 30 Minutes
Ingredients:
1 medium yellow onion, diced
3-4 carrots, diced
4 celery stalks, chopped
1 red, yellow or green pepper, chopped
2 tablespoons butter
4 cloves garlic, minced, or 2 tablespoons minced jar garlic works great!
1 teaspoon Italian seasoning
1 teaspoon oregano
1 teaspoon parsley
1 tablespoon olive oil
2 cups frozen vegetable mix, corn, greenbeans, peas and carrots mix
3 cups vegetable broth, chicken or beef will also work
28 oz canned crushed tomatoes with liquid
salt and pepper, to taste
9-10 oz mini refrigerated, frozen or air packed cheese ravioli, you can also use your favorite stuffed ravioli
3/4 cup heavy cream, optional and this also cuts the acidity if the tomatoes
Optional toppings:
freshly grated Parmesan cheese
crushed red pepper flakes
fresh chopped basil
Directions:
Melt butter in a dutch oven or large pot over medium-high heat.
Add onion, peppers, celery and carrots. Sauté until tender (approx. 6 minutes).
Add minced garlic and seasonings; sauté an additional 30-60 seconds.
Add stock and crushed tomatoes with liquid. Stir well to combine. Bring soup to a rolling boil, then reduce heat to low/simmer to allow the flavors to marry and the carrots/onion to fully soften. Add in forzen vegetable mix; stir. Cover and simmer 5-10 minutes.
Once the veggies have reached your ideal tenderness, bring the soup back up to a medium simmer and add your mini ravioli.
Allow the ravioli to simmer approx. 5 minutes until fully cooked and softened.
If using cream; stir in heavy cream now.
Season with additional salt an pepper to taste.
Add your favorite toppings like grated parm and fresh basil; dive in while it’s hot.
Notes:
No mini ravioli? No problem! You can use your favorite tortellini here as well. Any variety will work!
Soup Variations:
Tuscan Style: add some chopped sun-dried tomatoes and tender white beans.
Lasagna Style: Brown seasoned ground beef, add some extra cream to the broth and a dollop of ricotta cheese or melt some mozzarella on top.
The leftover soup is DEE-LICSOUS and will keep a few days in the refrigerator. Simply reheat in a microwave - this is a great grab and go work lunch. Or in a small pot on the stovetop.
Nutrition:
Calories: 455 | Carbohydrates: 52g | Protein: 14g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 75mg | Sodium: 1411mg | Potassium: 844mg | Fiber: 8g | Sugar: 15g | Vitamin C: 26mg | Calcium: 141mg | Iron: 10mg
"This always hits the spot when you’re not feeling well.”
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.