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Jump to Recipe PrintThis creamy tomato ravioli soup recipe is a great way to use up pantry and freezer ingredients – and it takes about 20 minutes to make! You can use fresh or frozen ravioli and your favorite tomato sauce to make this simple and creamy soup.
This recipe is great to serve with a side salad and a thick slice of crusty bread, with some fresh grated parmesan cheese on top. It’s the perfect cozy dinner for a chilly night, or just a tasty comfort food to enjoy any time of year.
I love a good “clean out the panty” meal, and this tomato ravioli soup is SO delicious! I used frozen mini ravioli, pre-made tomato sauce (my 5 ingredient marinara was the one I used), and a little extra cheese on top.
Simple yet cozy, this easy soup recipe is the perfect fall or winter meal! You can use any ravioli you would normally eat (there are some great vegan, vegetarian, and gluten free versions out there). It makes a great meal on rainy days, or just when I want a flavorful dish for lunch with tasty Tuscan flavors.
This 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!
What’s In This Ravioli Soup?
- Pre-made Ravioli Pasta: I didn’t make these from scratch, and used a pre-made cheese ravioli instead. For a vegan version, there are some great ones at Whole Foods and Trader Joe’s. I like a classic spinach ravioli or one with 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 pasta sauce instead if you don’t have any extra homemade sauce on hand.
- Milk of choice: You can use any milk you would normally drink, but the higher the fat content of the milk, the creamier the soup will be
- Parmesan cheese – I like to use a vegetarian parmesan cheese, but you can use any variety you prefer.
- Salt & Pepper to Taste
Substitutions & Add-Ins
You can add in some protein to this hearty soup (a plant-based sausage, or ground beef browned in a Dutch oven).
Add in red pepper flakes for a spicier version.
Instead of tomato sauce, you can mix crushed tomatoes, or tomato paste with chicken broth, vegetable stock, or beef broth. And don’t forget to drizzle a little extra virgin olive oil on top before serving.
Add fresh vegetables like chopped carrots or onions, fresh spinach, frozen peas, or a little minced garlic/garlic powder.
A Delicious Soup, Anytime!
I love that this soup features easy, simple ingredients that you can pick up any any grocery store! Start with your favorite filled pasta (cheese-filled ravioli is my favorite), a good tomato sauce, and you have one of the best soups ready fast.
A bowl of soup makes a fantastic work from home lunch idea, as the cook time is minimal and it’s ready quickly.
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 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, a drizzle of olive oil, or Italian seasoning, and enjoy.
- Store leftovers in an airtight container for up to 2 days.
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 (and all added ingredients) are certified gluten free.
- For vegetarian: choose a meatless ravioli.
- For omnivore: go wild and use what ever you like!
More Pantry Staple Pasta Recipes You’ll Love
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Creamy Tomato Ravioli Soup
Ingredients
- 1 (12 ounce) package Ravioli I used cheese
- 2 cups tomato sauce
- 1 cup milk of choice
- 1 teaspoon Italian seasoning
- Parmesan Cheese to top
- Sea salt & Black Pepper to taste
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 and Italian seasoning, 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 cheese. Taste, and add salt or pepper as desired. Store leftover soup in an airtight container for up to 3 days.
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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