Craving something warm and comforting? Try the Ina Garten Ravioli Soup Recipe. This dish is pure magic.
It combines tender ravioli with flavorful broth. You’ll love how simple it is. The Ina Garten Ravioli Soup Recipe takes just 30 minutes.
Perfect for busy weeknights or cozy weekends. Even beginners can master this soup. The ingredients are easy to find. The steps are straightforward and fun.
Once you learn how to make Ina Garten Ravioli Soup, you’ll make it again and again. Your family will ask for seconds. Let’s dive into this delicious recipe together.
When I First Introduced to Ina Garten Ravioli Soup
I discovered this soup on a cold winter evening. My friend served it at her dinner party. The first spoonful changed everything for me.
The broth was rich and aromatic. The ravioli were perfectly cooked and tender. I immediately asked for the recipe.
She told me it was Ina Garten’s version. I made it the very next day. My family couldn’t stop raving about it. Now it’s my go-to comfort food. This soup feels like a warm hug.
Equipment List
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Ladle
Ingredients You Need for Ina Garten Ravioli Soup
- 2 tablespoons olive oil
- 1 cup diced onion
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 teaspoon Italian seasoning
- 1 package (20 oz) cheese ravioli
- 2 cups fresh spinach
- Salt and pepper to taste
- Grated Parmesan cheese for serving
- Fresh basil for garnish
Step-by-Step Guide
- Dice the onion into small pieces.
- Mince the garlic cloves finely.
- Measure out all your ingredients beforehand.
- This makes cooking much easier and faster.
- Heat olive oil in your large pot.
- Add the diced onion to the pot.
- Cook for 3 minutes until softened.
- Add minced garlic and cook 1 minute more.
- Stir constantly to prevent burning.
- Pour in the chicken broth slowly.
- Add the diced tomatoes with their juice.
- Sprinkle in the Italian seasoning.
- Bring everything to a gentle boil.
- Reduce heat and let it simmer.
- Add the ravioli to the simmering broth.
- Cook according to package directions, usually 5 minutes.
- Stir gently to prevent sticking.
- The ravioli will float when done.
- Stir in the fresh spinach leaves.
- It wilts in just 1 minute.
- Season with salt and pepper carefully.
- Taste and adjust seasonings as needed.
- Ladle soup into warm bowls immediately.
- Top with grated Parmesan cheese generously.
- Add fresh basil leaves for color.
- Serve with crusty bread on the side.
Tips to Make the Best Ina Garten Ravioli Soup
- Use good quality chicken broth for flavor.
- Fresh ravioli works better than frozen ones.
- Don’t overcook the ravioli or they’ll get mushy.
- Add spinach at the end to keep it bright green.
- Let the soup rest 5 minutes before serving.
- The flavors blend together beautifully this way.
- You can use any ravioli filling you prefer.
- Mushroom or lobster ravioli work wonderfully too.
- Make extra and freeze for later meals.
FAQs about Ina Garten Ravioli Soup
Q: Can I use frozen ravioli instead?
A: Yes, frozen ravioli works perfectly fine here. Just add 2 extra minutes to cooking time.
Q: How do I store leftover soup?
A: Keep it in an airtight container refrigerated. It stays fresh for up to 3 days.
Q: Can I make this vegetarian?
A: Absolutely, just swap chicken broth for vegetable broth. Everything else stays the same in recipe.
Q: What can I substitute for spinach?
A: Try kale, Swiss chard, or arugula instead. All work great in this soup recipe.
Q: Can I freeze this soup?
A: Yes, but freeze before adding the ravioli. Add fresh ravioli when you reheat it.
Final Thoughts
The Ina Garten Ravioli Soup Recipe is truly special. It’s quick, delicious, and incredibly satisfying. You don’t need fancy cooking skills here.
Just follow these simple steps carefully. This soup brings joy to any table. It’s perfect for family dinners or meal prep.
The ingredients for Ina Garten Ravioli Soup are budget-friendly too. Once you try this recipe, it’ll become your favorite.
Share it with friends and family today. They’ll thank you for this amazing discovery.
More Amazing Recipes
- Martha Stewart French Toast Recipe
- Martha Stewart Blueberry Muffins Recipe
- Martha Stewart Egg Strata Recipe
- Martha Stewart Blueberry Muffins Recipe
Ina Garten Ravioli Soup Recipe
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 cup diced onion
- 3 cloves garlic minced
- 6 cups chicken broth
- 1 can 14 oz diced tomatoes
- 1 teaspoon Italian seasoning
- 1 package 20 oz cheese ravioli
- 2 cups fresh spinach
- Salt and pepper to taste
- Grated Parmesan cheese for serving
- Fresh basil for garnish
Instructions
- Dice the onion into small pieces.
- Mince the garlic cloves finely.
- Measure out all your ingredients beforehand.
- This makes cooking much easier and faster.
- Heat olive oil in your large pot.
- Add the diced onion to the pot.
- Cook for 3 minutes until softened.
- Add minced garlic and cook 1 minute more.
- Stir constantly to prevent burning.
- Pour in the chicken broth slowly.
- Add the diced tomatoes with their juice.
- Sprinkle in the Italian seasoning.
- Bring everything to a gentle boil.
- Reduce heat and let it simmer.
- Add the ravioli to the simmering broth.
- Cook according to package directions, usually 5 minutes.
- Stir gently to prevent sticking.
- The ravioli will float when done.
- Stir in the fresh spinach leaves.
- It wilts in just 1 minute.
- Season with salt and pepper carefully.
- Taste and adjust seasonings as needed.
- Ladle soup into warm bowls immediately.
- Top with grated Parmesan cheese generously.
- Add fresh basil leaves for color.
- Serve with crusty bread on the side.
Notes
- Use good quality chicken broth for flavor.
- Fresh ravioli works better than frozen ones.
- Don’t overcook the ravioli or they’ll get mushy.
- Add spinach at the end to keep it bright green.
- Let the soup rest 5 minutes before serving.
- The flavors blend together beautifully this way.
- You can use any ravioli filling you prefer.
- Mushroom or lobster ravioli work wonderfully too.
- Make extra and freeze for later meals.
