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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 Notes

Ingredients
  

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

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Cook Ravioli
  4. Boil ravioli according to package directions (usually 3–5 minutes), until tender and floating.
  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 gently 3–5 minutes, until the spinach wilts and the soup is heated through. Add ravioli gently and stir in Parmesan.
  14. Serve
  15. Top with parsley, extra Parmesan, or red pepper flakes.

Notes

  • Roast peppers until skins blister and soften for the best flavor and smooth texture.
  • Cook ravioli just until tender so they hold their shape in the soup.
  • Blend hot mixtures carefully in batches and vent the lid to release steam safely.
  • Simmer gently after adding cream to keep the soup smooth.
  • Refrigerate leftovers within 2 hours in an airtight container.
    Store in the refrigerator for up to 3–4 days.
    Reheat gently until heated through and steaming before serving.
    Discard if odor, texture, or appearance changes.