Vegetarian Ravioli Soup

30 minutes


  • 1 medium yellow onion
  • 3-4 carrots
  • 4 cloves garlic
  • 1 tsp Italian seasoning blend
  • 1 TBSP avocado oil or olive oil
  • 3 cups vegetable broth
  • 28 oz canned crushed tomatoes
  • salt and pepper to taste (I added 1/4 tsp of each)
  • 9-10 oz mini refrigerated cheese ravioli
  • 1/4 cup heavy cream
  • 1-2 cups fresh chopped baby spinach



  1. Peel and finely dice carrots and onion. The smaller the dice the faster they’ll cook. Peel 4 cloves of fresh garlic and finely mince.
  2. Heat 1 TBSP oil in a large pot over medium-high heat.
  3. Add onion and carrots. Sauté until tender (approx. 6 minutes). Then add garlic and Italian seasoning and saute an additional 30-60 seconds.
  4. Add 3 cups of veggie stock and crushed tomatoes. Stir well to combine. Bring soup to a rolling boil, then reduce heat to low/simmer to allow the flavors to mingle and the carrots/onion to fully soften. Cover and simmer 5-10 minutes.
  5. Once the veggies have reached your ideal tenderness, bring the soup back up to a medium simmer and add your fresh mini ravioli.
  6. Allow the ravioli to simmer approx. 5 minutes until fully cooked and softened.
  7. Stir in heavy cream.
  8. Lastly chop your spinach and stir into the hot soup to wilt the greens. Give it a taste and season with salt and black pepper to taste. Enjoy!

Quick Tip

Like a little extra on top? Add freshly grated parmesan cheese or basil!