Frozen Ravioli Soup
This tasty ravioli soup is made with frozen vegetables and frozen ravioli for a delicious soup that doesn’t require any chopping! This is a great meal you can make with a few basic freezer ingredients!
For this recipe, I wanted to make a delicious veggie-packed soup that was filling, yet healthy and I wanted to make it with only freezer and pantry ingredients. Let’s face it, sometimes the fridge looks a little bare, but instead of going to the grocery store, check the back of your freezer for these ingredients! These are easy things to keep on hand and since we’re using frozen ingredients, we don’t have to do any chopping. This is truly a 15-minute meal and it’s so hearty and delicious!
If you want to use a recipe with fresh ingredients, try my tortellini soup!
Ingredients & Substitutions
- Olive oil– You could skip this if you don’t have any olive oil on hand. Frozen veggies tend to have plenty of moisture, so you don’t have to worry about the pot being too dry. I do think olive oil helps enhance the flavor though, so use it if you have it!
- Peppers & Onions– You can buy a frozen bag of chopped peppers and onions at most grocery stores (even Trader Joe’s!) and these are great because they contain a mix of red, yellow, and green bell peppers plus onions. That’s right, no chopping required!
- Seasoning– I used Italian seasoning plus dried oregano, garlic powder, and crushed red chili peppers.
- Pasta sauce– This is the secret to adding lots of flavor to the broth. I like to use Rao’s Tomato Basil, but you can use any kind you like.
- Vegetable broth– Forms the liquid base of the soup, infusing it with savory and aromatic flavors. I like Edward & Son’s “not chicken” broth as well as the Better than Boullion vegetable broth base.
- Ravioli– I recommend using mini ravioli since that’s a little easier to eat in soup. You could also use tortellini if you prefer.
- Spinach– I used chopped frozen spinach to add an extra dose of veggies to this soup. You can substitute with fresh spinach if that’s what you have on hand!
How to Make Frozen Ravioli Soup
Be sure not to overcook, as the ravioli will continue to cook in the hot broth. Season with salt to taste.
How to Store Leftover Soup
Allow the soup to cool to room temperature, then transfer it to an airtight container. Refrigerate promptly and store in the fridge for up to 3-4 days. I do not recommend freezing this soup as the pasta will get gummy when reheated from frozen.
How to Reheat Leftover Soup
When you’re ready to enjoy the leftover soup, reheat it on the stovetop over medium heat or in the microwave at one-minute intervals, stirring to ensure even heating. Once the soup is warm, add any seasonings as needed and enjoy!
What to Serve with Frozen Ravioli Soup
Looking for a tasty side dish to serve with this soup? Try my cottage cheese garlic breadsticks for a uniquely delicious side dish that is also high in protein! If you want to serve this with a salad, try my vegan chopped salad. It’s a great way to enjoy a rainbow of veggies!
Print
Frozen Ravioli Soup
- Prep Time: 3 minutes
- Cook Time: 12 minutes
- Total Time: 15 minutes
- Yield: 6 cups 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This tasty ravioli soup is made with frozen vegetables and frozen ravioli for a delicious soup that doesn’t require any chopping! This is a great meal you can make with a few basic freezer ingredients!
Ingredients
- 1 tablespoon olive oil
- 12oz bag frozen peppers and onions
- 1/2 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red peppers
- 2 cups pasta sauce or marinara sauce
- 4 cups vegetable broth
- 1 (12oz) package of mini frozen ravioli (or tortellini)
- 1 cup frozen chopped spinach
- Salt to taste
Instructions
- Heat oil in a large saucepan or Dutch oven over medium heat. Add the pepper and onion mix and cook for 5 minutes until the peppers are softened.
- Add the Italian seasoning, garlic powder, and crushed red pepper and cook for one minute.
- Add the pasta sauce and vegetable broth and bring to a boil.
- Add the frozen spinach and ravioli and cook for 3-4 minutes over medium heat until the ravioli is just tender. Be sure not to overcook, as the ravioli will continue to cook in the hot broth. Season with salt to taste.
- Divide into bowls and serve.
