Ravioli Soup

Ravioli Soup

Made  times

"Ravioli in chicken broth. A great way to use up any extra veggies or leftover meats hanging around in the fridge. Use any kind of ravioli you like. Oyster sauce can substitute for soy sauce."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


20 m servings 319 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 40g
  • 13%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 614 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. In a large saucepan, bring water and bouillon cube to a boil. Place ravioli in the pot, and cook 5 minutes, stirring occasionally. Mix in spinach, mushrooms, carrot, frozen peas and carrots, olive oil, and soy sauce; cook for 5 minutes, until vegetables are tender. Season with salt and pepper.


  1. 41 Ratings

Most helpful positive review

Really beautiful looking and tasty too! Be sure to use good quality ravioli...added more mushrooms, carrots, garlic adn a can of garbanzos. Superb.

Most helpful critical review

Very bland. Sadly, a waste of my raviolis.

Really beautiful looking and tasty too! Be sure to use good quality ravioli...added more mushrooms, carrots, garlic adn a can of garbanzos. Superb.

This was a GREAT way to use up random things we had in the freezer (half a bag of frozen cheese ravioli, about 7 pearl onions, 1 and 1/2 bags of frozen veggies, plus open chicken broth in the fr...

Made this for my grandkids and the wolfed it down. I used a double bag of tortellini, fresh carrots and peas (instead of frozen veg) and canned mushrooms. Also used boxed chicken broth for the...

Pasta in brodo: a house favorite. Use your best broth and let your imagination flow. This recipe is a great starting point for an Italian staple. Any sort of stuffed pasta will work, ie ravioli,...

This soup was really very good. I used three cans of chicken broth and montreal steak seasoning. This was a great alternative to red sauce. Thanks for the recipe.

This was good. I say three stars, but my husband wants me to make it again, so I give it 4. The 2 cups of water to 1 bouillion cube was not enough to cook the amount of ravioli in so I did add...

This is one of those great "clear out the leftovers in the fridge recipes". I followed it very loosely, based on what veggies I had in the fridge, and spiced it up with onion powder, garlic and...

a new family favorite

This was great! I added garbonzo beans and garlic and onion powder for a bit more flavor. It was so simple, easy and filling! This has been requested again in my house!

From around the web