This creamy tomato ravioli soup recipe is a great way to use up pantry and freezer ingredients – can be gluten free and vegan, easy lunch or dinner! Great to serve with a side salad and a thick slice of homemade garlic bread.
This Vegan Tomato Ravioli Soup Recipe Is:
- Creamy
- Bright
- Fresh
- Cozy
- A great way to use pantry or freezer staples
- Can be vegan, vegetarian, gluten free, dairy free, etc!
Easy Weeknight Ravioli Soup
This creamy tomato ravioli soup is what I call an Easy Weeknight Meal – which is on your table in about 30 minutes. These quick and simple recipes are perfect for those nights when you want a healthy homecooked meal but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time. Even faster than ordering takeout!
What’s In This Ravioli Soup?
- Pre-made Ravioli: I didn’t make these from scratch, and used a pre-made ravioli instead. For a vegan version, there are some great ones at Whole Foods and Trader Joe’s. I like a classic ravioli with spinach or butternut squash. Even if you buy fresh ravioli from the store, you can always freeze them and cook them up in this soup later.
- Tomato Sauce: I used my 5 ingredient marinara as the base for this soup, but you can use a really good jarred sauce instead if you don’t have any extra homemade sauce on hand.
- Milk of choice: I used plain unsweetened almond milk which I always keep stocked in the pantry. But you can use coconut milk or cashew cream to make this really #extra. Or if you eat dairy, then some whole milk or a splash of half & half would do the trick.
- Parmesan or Nutritional Yeast: for those that eat dairy, a really good shaved parm over the top is a fantastic addition. For those that don’t, then a sprinkle of nutritional yeast does the trick nicely!
One of the BEST Pantry Staple Ravioli Recipes
This creamy ravioli soup recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry, freezer, or cupboards. You probably already have a lot of these ingredients on hand! Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate. I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here. By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!
How Do I Make Ravioli Soup?
- Cook ravioli according to package instructions. Drain and set aside.
- Heat the tomato sauce over medium heat until it begins to bubble. Stir in the milk or cashew cream and bring to a simmer. Add the ravioli to the sauce and cook until ravioli are headed all the way through.
- Top with plant based parmesan or nutritional yeast, and mangia!
Dietary Modifications
- For a vegan version: use a plant-based ravioli, milk, and tomato sauce.
- To make a gluten free version: make sure the ravioli and tomato sauce are certified gluten free.
- For vegetarian: choose a meatless ravioli.
- For omnivore: go wild and use what ever you like!
Other Pantry Staple Pasta Recipes You’ll Love:
One-Pot Creamy Tortellini Soup Recipe
Pumpkin Mac and Cheese (Vegan, Gluten Free)
Creamy Vegan Peanut Noodles Recipe (Gluten Free, Pantry Staple)
Oat Milk Alfredo Recipe (Vegan, Gluten Free)
Instant Pot Pantry Pasta Recipe (Vegan, Gluten Free, Pantry Staple)
& read through my Top 125 Vegan Pantry Staple Ingredients & Recipes that I stock my pantry with!
Get the Same Ingredents I Use For My Creamy Ravioli Soup Recipe:
As always, if you make this Creamy vegan ravioli soup recipe be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Creamy Tomato Ravioli Soup
Ingredients
- 1 (12 ounce) package Raviolis use gluten free or vegan
- 2 cups tomato sauce use gluten free or vegan
- 1 cup unsweetened milk of choice I used almond milk (or use cashew cream if you want to get #extra!)
- Dairy free parm or nutritional yeast to top
Instructions
- Cook ravioli according to package instructions. Drain and set aside.
- Heat the tomato sauce over medium heat until it begins to bubble. Stir in the milk or cashew cream and bring to a simmer. Add the ravioli to the sauce and cook until ravioli are headed all the way through.
- Top with plant based parmesan or nutritional yeast, and mangia!
Notes
For a vegan version: use a plant-based ravioli, milk, and tomato sauce.
For a gluten free version: make sure the ravioli and tomato sauce are certified gluten free.
For vegetarian: choose a meatless ravioli.
For omnivore: go wild and use what ever you like!
Nutrition
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