Roasted Red Pepper Ravioli Soup

Introduction

There’s something so comforting about a warm bowl of soup, especially on a chilly evening. This creamy roasted red pepper soup with cheese ravioli is one of those recipes that just wraps you up in a cozy hug. It’s a dish bursting with flavor and is surprisingly simple to whip up. Maybe you’ve had one of those long days where you just want to collapse on the couch with a bowl of something warm? Trust me; this will become your go-to recipe. Plus, it’s impressive enough to serve to friends if you’re feeling a little fancy!

Detailed Ingredients with measures

– 1 tablespoon olive oil
– 1 small yellow onion, finely diced
– 3 cloves garlic, minced
– 1/2 teaspoon crushed red pepper flakes
– 1/4 cup dry white wine (optional)
– 3 cups roasted red pepper, chopped (about 3 large peppers)
– 4 cups vegetable broth
– 1 cup heavy cream
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– Salt and freshly ground black pepper, to taste
– 9 ounces cheese ravioli (fresh or frozen)
– 2 cups baby spinach, roughly chopped
– 1/4 cup grated Parmesan cheese, plus more for serving
– Fresh basil leaves, for garnish

Prep Time

About 10-15 minutes of prep time should do it. Just make sure that onion is finely diced—you don’t want any onion chunks ruining the smooth texture of the soup. And watch out for the garlic! The last thing you want to do is to burn it; that can happen pretty quickly.

Cook Time, Total Time, Yield

It’ll take about 30-35 minutes to cook. A bit longer if you’re chilling with a podcast or trying to manage a curious pet who thinks the kitchen is their personal playground. This recipe yields about 6 servings—perfect for leftovers, or you know, when you want to pretend you made dinner for a crowd!

Now, let’s get into the cooking! First, heat up that olive oil in a pot over medium heat. Toss in your diced onion and let it sauté until it’s tender and translucent—about five minutes. Then the garlic joins the party with the crushed red pepper flakes for a minute until everything smells divine.

If you’re feeling boozy, splash in the white wine and let it simmer for a couple of minutes until it reduces a bit. If not, don’t sweat it; it’s still going to taste fantastic. Now, add those glorious roasted red peppers and all the other ingredients—broth, cream, herbs—then let it gently boil before simmering for a solid 15 minutes.

Grab that immersion blender (or a regular one, if you’re feeling adventurous) and blend it until silky smooth. Taste for seasoning—salt and pepper can make all the difference. Cook your ravioli right in the soup, throw in the spinach until it’s wilted, and finish with that lovely Parmesan.

Ladle it into bowls, sprinkle with fresh basil, and if you’re like me, you might just add a little extra cheese on top. Grab a spoon, sink into your couch, and enjoy that moment of pure comfort. You’ve earned it!

Detailed Directions and Instructions

Step 1: Sautéing the Onion

Start by heating the olive oil in a large pot over medium heat. Once the oil is shimmering, toss in the finely diced yellow onion. Sauté for about 5 minutes until it’s tender and translucent. Don’t rush this step; the onion adds a lovely base flavor to the soup.

Step 2: Adding Garlic and Spice

Next, add the minced garlic and the crushed red pepper flakes to the pot. Stir and cook for another minute until the mixture becomes fragrant. This is when your kitchen will start to smell amazing!

Step 3: Deglazing with Wine (Optional)

If you’re using it, now pour in the white wine and let it simmer. You’ll want it to reduce by half — about 2-3 minutes will do the trick. If you’re skipping the wine, just move right along to the next step.

Step 4: Bringing in the Peppers and Broth

Time to add the chopped roasted red peppers. Along with those, pour in the vegetable broth and heavy cream. Toss in the dried basil and oregano as well. Give everything a good stir to combine all those vibrant flavors.

Step 5: Simmering for Flavor

Bring the soup to a gentle boil, then turn down the heat and let it simmer for about 15 minutes. This is the moment where all the flavors start to meld together beautifully—just let it do its thing!

Step 6: Pureeing the Soup

If you have an immersion blender, this is your time to shine! Carefully blend the soup until smooth. If not, you can transfer it in batches to a regular blender. Just be careful with the hot liquid! Once pureed, return it to the pot.

Step 7: Seasoning to Taste

Now, season the soup with salt and freshly ground black pepper. Taste and adjust as needed; it should be flavorful and comforting!

Step 8: Cooking the Ravioli

Add the cheese ravioli to the pot and cook according to the package instructions—usually about 3-5 minutes.

Step 9: Adding Spinach

Stir in the roughly chopped baby spinach and let it wilt for just 1-2 minutes. It adds a lovely pop of color and nutrition!

Step 10: Finishing Touches

Remove the soup from heat and stir in the grated Parmesan cheese. This gives it a creamy richness that’s absolutely delicious.

Step 11: Serving the Soup

Ladle the soup into bowls and garnish with fresh basil leaves and extra Parmesan if you like. Serve hot for a cozy meal!

Notes

Cooking Tip

If using frozen ravioli, there’s no need to thaw them first—just toss them in frozen, and they’ll cook perfectly.

Vegetable Variations

Feel free to add other veggies like carrots or zucchini for an extra nutrient boost. Just give them a quick sauté with the onion!

Make-Ahead Option

You can make the soup base ahead of time and store it in the fridge for up to 3 days. Just add the ravioli and spinach when you’re ready to serve!

Storage Advice

Leftover soup can be refrigerated for up to 4 days but note that the ravioli may soak up some broth. You might need to add a splash of water or broth when reheating.

Enjoy your cozy bowl of deliciousness!

Cook techniques

Sautéing onions and garlic

Start by heating olive oil over medium heat and gently cook diced onions until they’re soft and translucent. This step brings out their sweetness and creates a rich base for your soup. Adding garlic and crushed red pepper flakes after prevents the garlic from burning while infusing the oil with spicy, aromatic notes.

Deglazing with white wine (optional)

Pour in dry white wine and let it simmer until reduced by half. This concentrates the flavor and lifts any tasty browned bits stuck to the pot, adding a subtle complexity. If you’re like me and sometimes forget or skip it, the soup still turns out delicious, just a little less layered.

Simmering to meld flavors

After adding roasted peppers, broth, cream, and herbs, bring everything to a boil then reduce to a gentle simmer for about 15 minutes. This slow mingling is crucial—it lets the flavors marry in that cozy, comforting way homemade soups should. Once, I accidentally left it simmering longer than planned; the flavors became even more intense, so don’t sweat a few extra minutes.

Pureeing the soup

Use an immersion blender to puree directly in the pot for ease and less mess. Don’t have one? Transfer the soup carefully in batches to a blender. Be warned: hot soup can pop and splatter if you rush this part, so give it a moment to cool slightly or hold the lid down firmly with a towel.

Cooking ravioli in the soup

Add fresh or frozen ravioli directly into the simmering soup, cooking according to package directions — typically 3-5 minutes until tender. Cooking pasta in the soup means the ravioli soak up extra flavor, but keep an eye on it so it doesn’t get mushy or stick together.

Wilted spinach finish

Stir in baby spinach right at the end and cook just until wilted (1-2 minutes). This is a quick, simple way to add freshness and a pop of color without turning your soup into a leafy mess. Pro tip: toss spinach in gently so it blends without clumping.

FAQ

Can I skip the white wine?

Absolutely! The wine adds depth but is totally optional. If you don’t have any or prefer not to use alcohol, just skip the simmer step and proceed. Your soup will still taste fantastic.

What can I use if I don’t have roasted red peppers?

You can roast your own fresh red peppers under the broiler or on a grill, then peel and chop them. If that’s too much trouble, jarred roasted red peppers work just fine—just make sure they’re drained so the soup isn’t too watery.

What if I don’t have an immersion blender?

No worries—blend the soup in batches in a regular blender but be careful with hot liquid. Let the soup cool slightly first to avoid splatters and cover the blender lid with a towel while blending.

Can I use a different type of pasta instead of ravioli?

Sure! Small stuffed pastas work best here, but you can use tortellini or even small shells. Just adjust cooking time to package instructions and keep texture in mind.

Is it okay to use frozen ravioli?

Definitely. Frozen ravioli cooks a bit longer than fresh, but it saves time and works beautifully in the soup. Just add a minute or two to the cooking time.

How should I store leftover soup?

Transfer leftovers to airtight containers and refrigerate up to 3 days. When reheating, do so gently on the stove to avoid curdling the cream. You might want to add a splash of broth or water as it thickens in the fridge.

Can I make this soup vegan?

For sure! Swap out heavy cream for coconut milk or a plant-based cream, and use vegan ravioli or omit it entirely. Nutritional yeast can replace Parmesan for a cheesy touch without dairy.

How do I prevent the spinach from turning mushy?

Add spinach just before you’re ready to serve and wilt it quickly, about 1-2 minutes. Overcooking it makes it lose that vibrant color and fresh taste, so keep an eye on it!

Conclusion

Creating this rich, comforting roasted red pepper soup with cheese ravioli feels like a warm hug on a chilly evening. It’s a dish that isn’t just about the ingredients; it’s about the love and warmth you pour into it. Every time I make this recipe, it’s like I’m transported back to my grandmother’s kitchen where we would gather around the table, sharing stories and hearty laughter amidst the scents of simmering flavors. Even if the soup doesn’t turn out perfectly—like that one time I accidentally poured in a bit too much red pepper flakes and ended up reaching for extra cream to balance it out—what matters is the experience. Your kitchen might get a little messy, and maybe the blender will sputter some soup onto your counter, but those moments are what make cooking truly delightful. So, gather your loved ones, embrace those little mishaps, and serve this vibrant soup with a sprinkle of extra Parmesan and a smile.

Ravioli Variant

Switch things up by using different types of ravioli. Mushroom or spinach-filled ravioli will add their unique flavor profiles, creating variations that keep dinner exciting.

Herbed Croutons

Crispy herbed croutons can elevate this dish to new heights. Just toss some stale bread cubes in olive oil, garlic powder, and your favorite herbs, bake until golden, and float them on top of each bowl before serving.

Vegetable Additions

Feel free to sneak some more veggies into the soup. Diced zucchini or carrots can enhance the texture and nutritional value, while also making the dish more vibrant and colorful.

Protein Boost

Add cooked chicken or sausage for a heartier meal. Just toss it into the pot near the end of cooking, and let those flavors meld together for a delicious twist.

Cheesy Variations

Mix in different types of cheese to give the soup a richer, more complex taste. Goat cheese or a sharp cheddar can really change the game and add depth.

Spice It Up

If you like a little kick, consider adding a splash of hot sauce or some diced jalapeños. It can really wake up the soup and bring out a whole new layer of flavors.

Garnish Options

Experiment with garnishes! A dollop of pesto or a drizzle of balsamic glaze can surprise your taste buds and impress guests. You might even find a new favorite combination.

Remember, cooking should be fun and a little bit imperfect—embrace that chaos, and your heart (and your taste buds) will thank you!