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Warm up with this delicious One Oven Ravioli Soup! A hearty and flavorful dish made with cheesy ravioli, rich broth, and wholesome veggies—all baked to perfection in one oven-safe pot. This cozy comfort food is perfect for busy weeknights, family dinners, or when you’re craving something filling yet easy. No extra pans needed—just pop it in the oven and enjoy a warm, satisfying bowl of goodness!
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Ladle
- Measuring cups & spoons
- Sharp knife & cutting board
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper (optional)
- 4 cups chicken or vegetable broth
- 1 (28 oz) can crushed tomatoes
- 1 (9–12 oz) package cheese ravioli (fresh or frozen)
- 1/4 cup grated Parmesan cheese
- Salt & pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add onion, garlic, carrot, and celery. Sauté 4–5 minutes until softened.
- Stir in Italian seasoning and crushed red pepper. Cook 1 minute to bloom flavors.
- Pour in broth and crushed tomatoes. Bring to a boil, then reduce to simmer for 10 minutes.
- Add ravioli directly into simmering soup. Cook 4–6 minutes (or until ravioli float and are tender).
- Season with salt and pepper.
- Ladle into bowls and top with Parmesan, fresh basil, and a drizzle of olive oil.
Notes
- Use mini ravioli for easier bites.
- Frozen ravioli works fine—just add 1–2 extra minutes of cooking time.
- For a creamy version, stir in 1/2 cup heavy cream or ricotta before serving.
- Add Italian sausage, chicken, or turkey for more protein.
- Soup thickens as it cools—add extra broth when reheating.