Name: One Oven Ravioli Soup
Prep time: 10 min
Cook time: PT-492867H15M59S
Total time: PT-492867H15M59S
Cuisine: Italian-inspired
Ingredients: 2 cups cheese or meat ravioli; 2 tablespoons olive oil; 1 onion, chopped; 3 cloves garlic, minced; 1 can (400g) crushed tomatoes; 2 tablespoons tomato paste; 4 cups vegetable or chicken broth; 1 teaspoon Italian seasoning; Salt to taste; Black pepper to taste; 2 cups spinach or kale; 1/4 cup grated parmesan cheese; Optional: red pepper flakes; Optional: fresh basil

I love making this one oven ravioli soup when I want a cozy, satisfying meal with minimal effort. Everything comes together in one pot, making it simple, comforting, and perfect for busy days when I still want something homemade and delicious.

Why You’ll Love This Recipe

I enjoy how easy this recipe is to prepare with very little cleanup. The ravioli cooks right in the flavorful broth, absorbing all the rich tomato and herb flavors. I also like how customizable it is, since I can switch up the ravioli filling or add extra vegetables depending on what I have.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cheese or meat ravioli
olive oil
onion, chopped
garlic, minced
crushed tomatoes
tomato paste
vegetable or chicken broth
italian seasoning
salt
black pepper

spinach or kale
parmesan cheese, grated

optional:
red pepper flakes
fresh basil

Directions

I start by heating olive oil in a large oven-safe pot or Dutch oven over medium heat. I add the chopped onion and cook until soft, then stir in the garlic and cook for another minute.

I mix in the tomato paste and crushed tomatoes, letting them cook briefly to deepen the flavor. Then I pour in the broth and add the italian seasoning, salt, and pepper.

I bring the soup to a gentle simmer, then add the ravioli directly into the pot. I transfer the pot to a preheated oven at 180°C (350°F) and let it cook for about 15–20 minutes until the ravioli is tender.

I carefully remove the pot from the oven and stir in the spinach until wilted. I adjust the seasoning and serve the soup hot, topped with parmesan cheese and fresh herbs if I like.

Servings and timing

This recipe makes about 4 servings.
Preparation time is around 10 minutes.
Cooking time is about 25–30 minutes.
Total time is approximately 35–40 minutes.

Variations

I sometimes use spinach or mushroom ravioli for a different flavor. When I want extra protein, I add cooked chicken or sausage. I also like including vegetables like zucchini or carrots to make it even heartier. For a creamy version, I stir in a splash of cream at the end.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stove or in the microwave, adding a bit of broth if the soup has thickened too much.

FAQs

Can I use frozen ravioli?

I use frozen ravioli straight from the freezer, just adding a few extra minutes to the cooking time.

Do I have to bake the soup?

I can cook everything on the stovetop if I prefer, and it still turns out great.

Can I make this soup vegetarian?

I keep it vegetarian by using vegetable broth and cheese ravioli.

What greens work best?

I like using spinach or kale because they wilt nicely into the soup.

Can I make this ahead of time?

I prepare the base ahead, but I add the ravioli when I am ready to serve so it does not get too soft.

Conclusion

I find this one oven ravioli soup to be one of the easiest and most comforting meals I can make. It is simple, flavorful, and perfect for when I want a warm dish without spending too much time in the kitchen.