20 Minute Ravioli Soup

Velvety ravioli, creamy cannelloni beans, savory broth flavored with tomatoes, garlic and oregano, and vibrant spinach or kale, all coming together in 20 minutes in order to be immediately adorned with shavings of salty parmesan cheese and sopped up post haste by a warm crusty loaf. Heaven!

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It was a chilly night.  I had less than 30 minutes to get dinner on the table and was thinking I was going to make Joanna Gaines tortellini soup. My idea bit the dust when I realized I didn't have everything I needed for that particular recipe and my 20 minute ravioli soup was born.

I had mushroom ravioli on hand and was totally floored by how absolutely delicious it was in the soup.

While you can use any fresh pasta you want, regular cheese ravioli, butternut squash ravioli or dare I say the words, lobster ravioli, this mushroom version was an immediate hit so I stuck with that particular pasta as the ideal for this speedy, savory soup.

LOADED WITH PILLOWS OF MUSHROOM RAVIOLI

I opted to load the soup with the family sized package of the ravioli and was glad I did.  If you want to go for restraint and a smaller package by all means do that.  You'll still have beautifully delicious soup, but may have some mild arguments about who got more ravioli in their bowl.

Italian Seasoning is typically basil, oregano, rosemary, marjoram, and thyme.  You can make your own, purchase the blend, or if you have limited herbs in your pantry or cupboard, simply use good oregano.  I like to crush dried herbs between my fingers as I sprinkle it into my dishes to refresh the oil.  Sautéing the herbs along with the onions and garlic also gives them a chance to "bloom" and release their full flavor.

I'd love to hear from you if you make this soup, and what type of pasta or ravioli you used and how your family liked it. We love to hear from our TaylorKitchen family.  Hope you enjoy the soup as much as we did!

You can make this in a large pot like a Dutch Oven or in the base of something like a Ninja Foodi.

The cutest wooden ladle

Check out these cute Italian inspired soup bowls.

A box grater comes in so handy,

20 Minute Ravioli Soup

1/2 white or yellow onion, chopped
1 tablespoon butter
1 tablespoon olive oil
2 large cloves garlic, minced
1 14 ounce can fire roasted tomatoes
6 cups chicken or vegetable stock
1 14 ounce can cannellini (white) beans, rinsed and drained
1 tablespoon Italian herb seasoning (dried herbs) or oregano
1 12 ounce package frozen spinach or kale, partially thawed
1 teaspoon course sea salt
1/2 teaspoon freshly ground black pepper
1 package fresh ravioli (I used an 18 ounces family sized Rana mushroom ravioli.  You can use half that amount and any ravioli you prefer, but I love the mushroom and the extra abundance of ravioli)
Freshly shaved parmesan cheese for serving (optional)


Crusty bread for sopping up all those great flavors.




In a large soup pot or dutch oven over medium heat or in the bowl of your multi-cooker (I frequently use my Ninja Foodi for this and other soup recipes), melt the butter and olive oil, then add the onion, garlic, salt, pepper and Italian seasoning or oregano and sauté for about 4 minutes until the onions are translucent.  This also helps to "bloom" the dried herbs.


Add the canned tomatoes.  Use some of the stock to rinse the remaining tomatoes out of the can, adding all the stock into the pot as well.


Add in the kale or spinach (I prefer the spinach for this as it is immediately tender, but I had kale on hand when I filmed this and it worked perfectly well).  Bring to a boil.


As soon as the soup comes to a boil, add in the beans and ravioli.  Cook abut 2-3 minutes, or according to the directions on the fresh ravioli package.


Serve with parmesan shavings and good crusty bread to soak up all the broth.