Why You’ll Love This Recipe
This One Oven Ravioli Soup is all about convenience without compromise. You don’t need to hover over the stove or prepare multiple components — everything bakes beautifully in one dish. The oven does all the work, allowing the flavors to meld together into a rich, velvety broth. The ravioli cook perfectly, absorbing the savory notes from the tomato and herbs. The addition of cheese on top creates that irresistible golden crust, turning a simple soup into something truly special. Plus, it’s versatile — you can customize it with your favorite ravioli fillings, vegetables, or even proteins like sausage or chicken. It’s hearty enough for dinner yet light enough for a cozy lunch.
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One Oven Ravioli Soup – Comfort in a Bowl Made Simple
- Total Time: 50 mins
- Yield: 6 servings
- Diet: Vegetarian
Description
One Oven Ravioli Soup is a hearty, comforting dish made entirely in the oven. It combines frozen ravioli, vegetables, broth, and seasonings for an easy, hands-off meal that’s rich in flavor and perfect for busy nights.
Ingredients
- 1 (20 oz) package frozen cheese ravioli
- 1 (24 oz) jar marinara sauce
- 4 cups low-sodium chicken or vegetable broth
- 1 cup diced carrots
- 1 cup chopped zucchini
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and pepper, to taste
- 1 cup baby spinach (optional)
- 1/4 cup grated Parmesan cheese, for serving
- 2 tbsp olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- In a large oven-safe dish or Dutch oven, combine the marinara sauce, broth, carrots, zucchini, onion, garlic, olive oil, Italian seasoning, red pepper flakes, salt, and pepper. Stir well.
- Add the frozen ravioli and stir gently to coat them with the sauce mixture.
- Cover tightly with aluminum foil or a lid and bake for 35–40 minutes, until the vegetables are tender and the ravioli are cooked through.
- Remove from the oven and stir in the spinach (if using) until wilted.
- Ladle the soup into bowls and top with grated Parmesan cheese before serving.
Notes
- You can use meat-filled ravioli for a heartier version.
- Add cooked sausage or ground beef for extra protein.
- Leftovers keep well in the refrigerator for up to 3 days.
- For a creamier soup, stir in 1/4 cup of heavy cream after baking.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Soup
- Method: Baking
- Cuisine: Italian-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ravioli: Choose fresh or frozen cheese or meat ravioli. Fresh ravioli cooks faster and absorbs more flavor, while frozen ones make this recipe even easier to prepare.
Tomato Sauce: A rich marinara or plain tomato sauce forms the base of the soup, bringing that comforting Italian flavor.
Chicken or Vegetable Broth: This helps thin the sauce into a soupy consistency while adding depth of flavor. I often use low-sodium broth to control the saltiness.
Garlic: Freshly minced garlic infuses the dish with aromatic warmth and enhances the tomato base.
Onion: Diced onions add sweetness and body to the soup as they caramelize in the oven.
Olive Oil: A drizzle of olive oil helps the aromatics cook evenly and adds a subtle richness.
Italian Seasoning: A blend of basil, oregano, and thyme adds that signature Italian flair.
Crushed Red Pepper Flakes: Optional, but perfect if you enjoy a hint of spice to balance the sweetness of the tomato.
Spinach: Fresh spinach adds color, nutrients, and a lovely freshness to the dish. You can use kale for a heartier version.
Mozzarella Cheese: Melts beautifully over the top, creating a creamy, gooey layer that makes this dish irresistible.
Parmesan Cheese: Adds a salty, nutty kick that enhances the flavors of the tomato and pasta.
Directions
Preheat your oven to 400°F (200°C). Lightly grease a large ovenproof dish or Dutch oven with olive oil. In the dish, combine the tomato sauce, broth, minced garlic, diced onion, olive oil, and Italian seasoning. Stir until well mixed. Add the ravioli in a single layer, ensuring they’re fully submerged in the sauce mixture. Sprinkle the crushed red pepper flakes for a touch of heat if desired.
Cover the dish tightly with foil and bake for 25–30 minutes, or until the ravioli are tender and cooked through. Remove from the oven, stir in the fresh spinach, and top with mozzarella and Parmesan cheese. Return to the oven uncovered and bake for another 10 minutes, or until the cheese is golden and bubbling.
Once baked, allow the soup to cool slightly before serving. The consistency should be thick, rich, and comforting — a perfect blend of soup and pasta. Serve it warm with crusty bread or a light salad for a complete meal.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4 to 6 people and takes about 40 minutes from start to finish. Prep time is around 10 minutes, and the oven does the rest. It’s an ideal weeknight dinner when you want something hearty and homemade without the hassle.
Storage/reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at 350°F (175°C) for about 10 minutes or on the stovetop with a splash of broth to loosen the sauce. Avoid microwaving for too long as it can overcook the ravioli. This dish also freezes well for up to 2 months — just thaw overnight in the fridge before reheating.
Variations and Customizations
Meaty Comfort: Add cooked Italian sausage or shredded rotisserie chicken for a protein boost.
Vegetarian Delight: Load it up with mushrooms, zucchini, or bell peppers for extra texture and flavor.
Cheese Lover’s Dream: Mix in ricotta or use a four-cheese ravioli for extra creaminess.
Spicy Version: Add sliced jalapeños or extra red pepper flakes for a kick.
Creamy Tomato Twist: Stir in a few tablespoons of heavy cream or cream cheese before baking for a luscious texture.
Herb Infusion: Use fresh basil and parsley for an aromatic finish.
Pesto Swirl: Add a spoonful of pesto to the sauce mixture before baking for a fresh, herby touch.
Vegan Option: Use plant-based ravioli and vegan cheese — the results are just as comforting.
Low-Carb Alternative: Substitute ravioli with zucchini ribbons or cauliflower gnocchi for a lighter dish.
Baked Topping Upgrade: Add breadcrumbs mixed with olive oil and Parmesan before the final bake for a crispy crust.
FAQs
Can I use frozen ravioli?
Yes, just add about 5 extra minutes to the baking time.
What type of ravioli works best?
Cheese or spinach ravioli work wonderfully, but any filling will do.
Do I need to boil the ravioli first?
No, they cook perfectly in the sauce in the oven.
Can I make this ahead of time?
Yes, assemble it up to a day ahead and refrigerate. Bake when ready to serve.
Can I use jarred sauce?
Absolutely. Choose a high-quality marinara for the best flavor.
How can I make the soup creamier?
Add a splash of heavy cream or a dollop of mascarpone cheese before baking.
What can I serve with this soup?
Crusty garlic bread or a crisp Caesar salad makes the perfect pairing.
How do I keep the ravioli from sticking?
Ensure the ravioli are well-coated in sauce before baking.
Can I make this in a slow cooker?
Yes, cook on low for 3–4 hours until the ravioli are tender.
How long will it last in the fridge?
Up to 4 days in a sealed container.
Conclusion
One Oven Ravioli Soup is the definition of easy comfort food. With just one dish, you get a cozy, cheesy, and flavorful meal that feels homemade and hearty. It’s a perfect choice for busy evenings when you crave something warm without spending hours in the kitchen. Once you make this, it’s bound to become one of your go-to recipes for its simplicity, flavor, and crowd-pleasing appeal.
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