This ravioli soup combines cheese-filled pasta with carrots, peas, tomatoes, and onion in vegetable broth. Olive oil starts the vegetable base, while fresh parsley finishes each bowl. The ravioli provides the main texture and filling, so choose a vegetarian cheese variety you enjoy.
Let the carrots become nearly tender before adding the ravioli, then follow the pasta’s package cooking directions. This prevents delicate ravioli from overcooking while the vegetables finish. Keep the broth at a gentle simmer and stir carefully so the pasta pockets remain intact.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Video
Ravioli Soup
Cheese ravioli soup with carrots, peas, tomatoes, and onion in vegetable broth, finished with fresh parsley. A simple vegetarian pasta soup.
Ingredients
Equipment
soup pot with lid
Cooking Instructions
- Heat olive oil in a pot over medium heat.
- Add chopped onion and cook until soft.
- Stir in diced carrot and cook for a few minutes.
- Add diced tomatoes and peas.
- After adding the tomatoes and broth, bring to a boil, then reduce to a gentle simmer. Cook until the carrots are nearly tender.
- Add the ravioli and cook according to its package directions, maintaining a gentle simmer. Add the peas near the end, allowing enough time for them to become tender and heated through
- Reduce heat and simmer until ravioli are tender.
- Season with salt and black pepper.
- Garnish with fresh parsley before serving.
Nutrition
Notes
• Use the ravioli type and weight specified in the ingredient list. Follow its package cooking directions.
• Dice the carrot evenly and let it become nearly tender before adding the pasta.
• Keep the soup at a gentle simmer after adding ravioli. Stir carefully to avoid breaking the pasta pockets.
• Add fresh or frozen peas near the end and check that they are tender and heated through.
• Taste before adding salt, as both vegetable broth and cheese ravioli can already be salty.
• Serve promptly. For advance preparation, keep the vegetable soup base separate and cook the ravioli shortly before serving so it does not soften excessively in the broth.