Sun-Dried Tomato and Spinach Ravioli Soup in a Creamy Broth

Looking for a dinner idea that’s equal parts comforting, quick, and packed with flavor? Enter this creamy sun-dried tomato and spinach soup with ravioli, a one-pot wonder that feels indulgent but comes together in just 30 minutes.

What makes this soup extra special? The combination of sweet-tart sun-dried tomatoes, velvety cream, tender cheese ravioli, and a generous handful of baby spinach. It’s an easy, nourishing meal you’ll want to keep in regular rotation.

Why This Soup Works

• Flavor-packed shortcuts: Using oil from the sun-dried tomatoes not only eliminates the need for extra oil, but infuses the soup with layers of Mediterranean flavor.

• Minimal prep: Store-bought ravioli keeps things simple without sacrificing that cheesy, satisfying bite.

• Nutrient boost: Baby spinach adds a pop of green goodness, contributing fiber, iron, and vitamins without overpowering the dish.

• Perfect texture: A touch of cornstarch thickens the broth just enough for a creamy finish without needing loads of cream.

Ingredients You’ll Need

• ½ cup oil-packed sun-dried tomatoes, chopped, plus 2 tbsp oil from the jar

• 1 cup chopped yellow onion

• 2 tsp garlic paste

• 1 tsp salt-free Italian seasoning

• ¼ tsp crushed red pepper flakes

• 4 cups reduced-sodium vegetable broth

• 1 (9-ounce) package mini cheese ravioli

• 1 tbsp cornstarch

• 1 tbsp water

• 8 cups packed baby spinach

• ½ cup heavy cream

• 1 tbsp lemon juice

Step-by-Step Instructions

1. Sauté the aromatics: Heat the reserved sun-dried tomato oil in a large saucepan over medium-high heat. Add the chopped sun-dried tomatoes and onion, and cook for about 3 minutes until the onion becomes translucent.

2. Season and build flavor: Stir in garlic paste, Italian seasoning, and crushed red pepper flakes. Cook, stirring constantly, until the mixture becomes fragrant, about 1 minute.

3. Add broth and ravioli: Pour in the vegetable broth and bring to a boil. Add the cheese ravioli and cook for 5 minutes, stirring occasionally, until the pasta is tender.

4. Thicken the soup: In a small bowl, whisk together cornstarch and 1 tablespoon water. Gradually drizzle the mixture into the boiling soup while stirring. Let it cook for another minute until slightly thickened.

5. Finish with spinach and cream: Remove the pot from heat. Add baby spinach, heavy cream, and lemon juice. Stir until the spinach wilts and everything is well combined, about 1 minute.

Optional Swaps and Add-Ins

• Make it plant-based: Substitute plant-based ravioli and a dairy-free cream alternative.

• Add protein: Stir in cooked white beans, rotisserie chicken, or chickpeas for extra staying power.

• Play with herbs: Fresh basil or parsley sprinkled on top adds brightness.

A Comforting Classic, Made Even Easier

This ravioli soup is one of those recipes that feels like a cozy night in, yet it’s quick enough for weeknights. Plus, it’s endlessly adaptable use whatever greens, pasta, or broth you have on hand to make it your own.

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