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Ravioli and Vegetable Soup


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Rate this recipe 4.5/5 (20 Votes)


  • 1 tbsp. evoo
  • 1 small diced onion
  • 3 medium carrots - halved lengthwise and sliced
  • 3 stalks celery - sliced
  • 1 tsp. chopped fresh thyme
  • 2 cups fat free low sodium beef or vegetable broth
  • 1 9 oz packed small cheese ravioli
  • 1 small bunch escarole or 5 cups spinach, roughly chopped
  • Kosher salt and ground pepper
  • 3 tbsp. grated parmesan cheese
  • 8 slices whole wheat baguette


Servings 4
Preparation time 20mins
Cooking time 25mins
Adapted from


Step 1

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery and thyme, cook stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the broth and 3 cups water and increase the heat to high. Cover and bring to a boil, then add the ravioli. Reduce the heat to medium and simmer until the ravioli are tender (check package for cooking instructions).

Add the escarole or spinach to the soup and cook, stirring, until wilted. Season with salt and pepper. Ladle the soup into bowls and sprinkle with cheese. Serve with bread.

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