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Bowl of creamy roasted red pepper ravioli soup topped with Parmesan and fresh herbs
Isaac blogger

Roasted Red Pepper Ravioli Soup

Creamy roasted red pepper ravioli soup made with a silky pepper base, tender ravioli, and fresh spinach for a cozy, comforting one-pot meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Dish / Soup
Cuisine: Italian-Inspired
Calories:
Ingredients Method

Ingredients
  

  • 10 oz cheese or chicken ravioli
  • 3 tbsp butter
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 2 large red bell peppers
  • 1 cup low-sodium chicken broth
  • ½ cup heavy cream
  • 2 cups spinach
  • ½ cup grated Parmesan
  • Salt & black pepper
  • Optional: parsley red pepper flakes

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times may vary depending on your equipment and ingredients. Blend hot liquids carefully and in small batches.
  3. Cook Ravioli
  4. Boil ravioli according to package directions (usually 3–5 minutes). Drain and rinse briefly under cool water.
  5. Roast Peppers
  6. Broil halved peppers skin-side up 8–10 minutes, until skins blister. Place in a bag to steam; peel when cool.
  7. Sauté Aromatics
  8. Melt butter in a pot over medium heat. Add onion and garlic; cook 2–4 minutes until softened.
  9. Blend Safely
  10. Add roasted peppers, onion, and garlic to a blender. Blend until smooth.
  11. If using a countertop blender, allow the mixture to cool slightly, vent the lid, and blend in small batches to prevent steam buildup.
  12. Build Soup
  13. Pour mixture into pot. Add broth, cream, and spinach. Simmer 3–5 minutes until spinach softens. Add ravioli gently and stir in Parmesan.
  14. Serve
  15. Top with parsley, extra Parmesan, or red pepper flakes.