Easy Ravioli Soup (20-Minute One-Pot Dinner)

This cozy and comforting ravioli soup comes together in just 20 minutes, yet tastes like it simmered all afternoon. A caramelized tomato paste base, aromatics, and a splash of dry sherry create a silky, restaurant-quality broth. Add cheese ravioli and finish with parmesan and parsley for a fast weeknight dinner that feels completely luxurious.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 4 bowls

Course: Dinner, Soup

Cuisine: Italian-American

Calories: 410

Ingredients Equipment Method Notes

Ingredients

1 Tbsp olive oil
1 small sweet onion, diced
3 cloves garlic, minced
3 Tbsp tomato paste
1 tsp dried basil
1 tsp dried oregano
1 Tbsp dry sherry (or white wine)
4 cups vegetable or chicken broth
18–20 oz fresh or frozen cheese ravioli
1/2 cup grated parmesan cheese
salt and black pepper, to taste
2 Tbsp fresh parsley, chopped (for garnish)

Equipment

Large stock pot
Wooden spoon
Measuring spoons

Method

Heat olive oil in a large pot over medium-low heat. Add diced onion with a pinch of salt and pepper and cook for 3–4 minutes until soft and translucent. Stir in garlic and cook 1 minute more.
Add tomato paste, dried basil, and dried oregano. Stir continuously for 2–3 minutes until the tomato paste deepens in color and smells rich and sweet.
Pour in the dry sherry and scrape up any browned bits from the bottom of the pot. Let it cook for 30 seconds.
Stir in the broth and bring to a gentle boil.
Add the ravioli and simmer according to package directions: about 5 minutes for frozen or 2–3 minutes for fresh.
Stir in parmesan until melted. Season to taste with salt and pepper.
Ladle into bowls and top with more parmesan and fresh parsley. Serve immediately.

Notes

For best results, don’t skip caramelizing the tomato paste—this creates a richer flavor. Use high-quality parmesan for better melting and taste.