Frozen Ravioli Soup Recipe
A quick, cozy soup made with frozen ravioli, peppers, onions, spinach, marinara, and vegetable broth. Ready in about 15 minutes, it’s an easy one-pot meal for busy weeknights.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Vegetables and Oil
- 1 tablespoon olive oil
- 1 (12-ounce) bag frozen peppers and onions
- 1 cup frozen chopped spinach
Seasonings
- 1/2 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper
- Salt, to taste
Soup
- 2 cups pasta sauce or marinara sauce
- 4 cups vegetable broth
- 1 (12-ounce) package mini frozen ravioli or tortellini
Instructions
- Soften the peppers and onions.
Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the frozen peppers and onions and cook for about 5 minutes, stirring occasionally, until softened.
- Bloom the seasonings.
Add the dried oregano, Italian seasoning, garlic powder, and crushed red pepper. Stir and cook for 1 minute, until fragrant.
- Add the broth and sauce.
Pour in the pasta sauce and vegetable broth. Stir to combine and bring the mixture to a boil.
- Cook the ravioli and spinach.
Add the frozen spinach and ravioli. Cook over medium heat for 3–4 minutes, or just until the ravioli are tender. Avoid overcooking, since the ravioli will continue to soften in the hot broth. Season with salt to taste.
- Serve.
Divide the soup among six bowls and serve hot.
Notes
- Use mini frozen ravioli or tortellini; cooking time may vary slightly by brand and size.
- Cook the pasta only until just tender to keep it from becoming mushy as it sits in the hot broth.
- Choose low-sodium vegetable broth if you’d like more control over the soup’s salt level.
- For a milder soup, reduce or omit the crushed red pepper.
Find it online: https://recipethrive.com/frozen-ravioli-soup-recipe/
