Ravioli Soup

Ingredients

• 30 ml (2 tablespoons)olive oil
• ¼ smallyellow onion, finely diced (or white onion)
• 1garlic clove, minced
• 120 ml (½ cup)white wine
• 1.4 litres (6 cups)vegetable broth (homemade or shop-bought), or chicken broth if you are not following a vegetarian diet
• To tastesalt and pepper
• 283 g (10 oz)four-cheese ravioli
• 2.5 ml (½ teaspoon)fresh thyme leaves, or other fresh herbs
• A pinchred pepper flakes (optional)
• 30 g (1 cup)fresh baby spinach (optional)
• To tastefreshly grated or shredded Parmesan (optional)

Instructions

1. 1

   Soften the onion

   Set a medium Dutch oven or pot over medium heat and add the oil. Cook the onion for about 4–5 minutes, stirring occasionally, until soft and translucent. Add the garlic and cook for about 1 minute, stirring and taking care not to let it brown.

2. 2

   Add the broth

   Pour in the wine and let it reduce to half its volume. Stir in the broth, salt and pepper, then raise the heat to medium-high and bring the soup to a boil.

3. 3

   Cook the ravioli

   Add the ravioli and thyme, then lower the heat to medium-low. Simmer uncovered for about 5–7 minutes, until the ravioli are nearly tender. Add the spinach and cook for another 2–3 minutes. Adjust the seasoning and serve hot, with a drizzle of olive oil and cheese on top if desired.

What is ravioli soup?

Ravioli soup takes filled pasta, a familiar feature of Italian cooking, and serves it in a seasoned broth. This version builds a quick base with onion, garlic and white wine, then adds thyme and spinach for a simple one-pot meal.

The four-cheese filling makes the listed ravioli unsuitable for a dairy-free meal. For a dairy-free version, choose ravioli with a suitable filling and leave out the optional Parmesan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 10g protein, 26g carbs, 13g fat.

The ravioli supplies most of the carbohydrates and some of the protein, while the olive oil contributes much of the fat; the broth and vegetables add flavour without making the pasta the only component. Pair a serving with a green salad or extra vegetables if you want a more substantial plate.

Build the flavour base

Onion: Give it 4–5 minutes over medium heat so it softens without taking on much colour. This makes a gentle savoury base for the broth.

Garlic: Stir it in only after the onion is soft and cook for about a minute. Keep it moving and avoid browning, which can make its flavour harsh.

Reduce the wine

Wine: Let it evaporate to about half its original volume before adding the broth. This brief reduction concentrates its flavour and keeps the soup from tasting strongly of raw wine.

Broth: Vegetable broth keeps the soup vegetarian, while chicken broth is an alternative if that suits your diet. Taste before adding much salt, as shop-bought broth can already be well seasoned.

Cook the pasta gently

Ravioli: Add it once the broth is boiling, then lower the heat to medium-low and simmer uncovered. Follow the recipe’s 5–7 minute range, but check the pasta because brands and sizes can cook at different speeds.

Doneness: The ravioli should be nearly tender before the spinach goes in. Simmering too vigorously or for too long can split the pasta and let the filling escape.

Finish with greens and herbs

Spinach: Add it near the end and cook for 2–3 minutes, just until wilted. It is optional, so the soup can be made without it.

Thyme: Fresh leaves add a light herbal note to the broth. Other fresh herbs can be used in their place, as the ingredient list suggests.

Serve it hot

Bring the pot to the table soon after cooking so the ravioli stays tender and the spinach keeps its colour. Finish each bowl with a little olive oil and Parmesan if desired.

The broth makes this a complete, light-feeling bowl on its own. Crusty bread or a simple green salad also makes a good accompaniment.

Recipe notes & tips

• Dice the onion finely so it softens within the short cooking time.
• Use a broth you enjoy drinking on its own, since it forms most of the soup.
• Check the ravioli early and use its package guidance as a doneness cue.
• Season the broth gradually, then taste again after the ravioli has cooked.
• Keep the soup at a gentle simmer once the ravioli is in the pot.

Variations

• Use dairy-free ravioli: Choose a dairy-free filling and omit the Parmesan for a dairy-free bowl.
• Add chilli: Include the optional red pepper flakes for a little heat.
• Change the herbs: Swap thyme for another fresh herb you enjoy.
• Use chicken broth: Replace the vegetable broth if you are not following a vegetarian diet.
• Add extra greens: Stir in more spinach during the final few minutes of cooking.

Common mistakes to avoid

• Browning the garlic: It can turn bitter; add it after the onion softens and stir for about a minute.
• Skipping the wine reduction: Let the wine reduce to half before adding broth so its flavour mellows.
• Boiling the ravioli hard: Lower the heat after adding it to help keep the pasta intact.
• Overcooking the pasta: Start checking within the 5–7 minute range and stop when it is nearly tender.
• Adding spinach too early: Stir it in near the end so it only needs 2–3 minutes to cook.

How to store

Refrigerate leftovers in an airtight container and use within 2–3 days. Reheat gently in a saucepan until hot; the ravioli may soften further as it sits, and you can add a splash of broth if needed.

Frequently asked questions