Creamy Ravioli Soup, gluten-free
This Creamy Ravioli Soup is crazy delicious! It's loaded with flavour, cooked in 25 minutes, and is gluten-free and dairy-free (options available). Other than being ultra-creamy, it's loaded with puffed parcels of ravioli, tender sauteed vegetables, fresh spinach, and paprika, all in a hearty tomato broth. Top it with your choice of grated cheese and pair it with crusty garlic bread for a scrumptious result. Let's begin!
Why You'll Love this Recipe
The addition of ravioli makes this a hearty meal to serve as a main meal.
It's wholesome and filled with fresh vegetables.
It's a one-pot recipe which means there is minimal cleanup.
It takes 25 minutes to cook which makes it a great weeknight dinner option.
It's perfect for lunch especially when cooked as part of your weekly meal prep. Simply store each serving in glass jars in the refrigerator and it lasts for 5-7 days. Reheat in the microwave or on the stove-top.
It's gluten-free and can be made dairy-free by substituting with vegan options.
Watch How to Make It
Make it Vegetarian, Vegan or Dairy-Free
Vegetarian: simply use spinach and ricotta ravioli and vegetable stock.
Vegan: simply use vegan ravioli, and vegetable stock, and swap all dairy ingredients with vegan alternatives. It works perfectly!
Dairy-Free: simply swap all dairy ingredients with vegan alternatives.
Storing and Meal Prep
Making a big pot of the Creamy Ravioli Soup means leftovers can be enjoyed for lunch the next day.
Add any leftovers to an air-tight container and keep it refrigerated for up to 3 days, OR
Place lunch-size servings into air-tight containers or glass jars to take to work and heat in the microwave.
Ravioli and Pasta Options: The ravioli shape can be swapped with tortellini, agnolotti or even with a simple large shell or rigatoni pasta. Also, the ravioli filling can be swapped with beef, cheese, spinach and ricotta, chicken, pumpkin, or mushroom filling.
Vegetable Options: Common vegetables used in this Creamy Ravioli Soup are onions, carrots, celery, capsicum, and tomatoes, but you can experiment with whatever you have on hand. Why not try zucchini, green beans, peas, or even diced pumpkin?
Dairy-Free Options: The second time I cooked this soup, I used all dairy-free options and it tasted so close to the original recipe. These are the dairy-free alternatives I used.
Dairy-Free Cheese (I grated this and it melted beautifully in the soup)
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Creamy Ravioli Soup, gluten-free
Prep 10 minutes
Cook 25 minutes
1 tablespoon butter (or dairy-free substitute)
2 tablespoons extra virgin olive oil
1 brown onion, diced
1 large carrot, diced
1 red capsicum or bullhorn pepper
2 celery sticks, finely diced
4 garlic cloves, finely chopped
1 teaspoon dried oregano
1 teaspoon paprika
2 cups silverbeet spinach leaves, chopped*
400g can crushed tomatoes
300ml fresh cream (or dairy-free substitute)
750ml vegetable or beef broth/stock
600-700g Ravioli, (cheese, beef or vegan option)
Generous seasoning of sea salt and pepper
To Garnish and serve:
Parmesan cheese (or dairy-free substitute) to garnish
Parsley and chilli flakes
Garlic bread, gluten-free
1. Sauté the vegetables: Heat the olive oil and butter and add the onion, carrot, capsicum, and celery. Sauté for 3 minutes.
2. Create the stock: Next add the garlic, oregano, paprika, tomatoes, and vegetable stock and bring to a boil. Season with a generous amount of sea salt and simmer for 15 minutes.
3. Spinach, Ravioli, and Cream: Stir in the spinach, and then add the ravioli and cook for 5 minutes. Then pour in the cream and stir to combine and bring to a boil.
4. Serve: Remove from heat, stir in the parmesan cheese, and parsley (optional), and season with cracked pepper. Allow to sit for 3 minutes and then serve.
*Spinach: Optional to use baby spinach. If using baby spinach, add after the cream has been added to the soup. Stir through and serve.
MEAL PREP MEAL
Allow to cool and divide between 4 microwave-safe containers. Optional to top with cheese. Store in refrigerator for up to 3-4 days. To heat, microwave for 3 minutes.
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Recipe and Photography by Margaret Pahos for @CreateCookShare