Recipe for Vegetable Soup with Whole Wheat Spinach Ravioli

Soup has been hitting the spot lately, probably because of the freezing temperatures and snow we have in Salt Lake! And I just love a one pot meal that is loaded with tasty, nutritious ingredients!

Today’s Soup du Jour is Vegetable Soup with Whole Wheat Spinach Ravioli. I just used what I had in my refrigerator and freezer. I had a ton of veggies that needed to be used, so they were picked for the soup team! We also had some homemade whole wheat spinach ravioli in the freezer that we made awhile ago, so I threw that in too!

The soup was delectable! I enjoyed the numerous chunks of vegetables…and the ravioli was a great addition. I loved the nutty, wholesome flavor from the whole wheat pasta…and the spinach cheese filling was wonderful as well.

If some of the raviolis break, don’t worry, it is a good thing! Then you get the cheese and spinach flavor throughout the soup! If you don’t want to make your own ravioli that is fine, just find some in the freezer section! You can find our ravioli recipe here…just use whole wheat flour! We forgot to post that variation when we made it, oops!

All and all this soup was delightful!! Do ENJOY!

Vegetable Soup with Whole Wheat Spinach Ravioli

1 T olive oil
1/2 onion, diced
3 cloves garlic, minced
3 stalks of celery, diced
2 carrots, diced
1 bell pepper, diced (red, yellow, orange, or green-you choose)

1 zucchini, chopped

1 yellow squash, chopped

Mushrooms, chopped

2 15 0z. cans of diced tomatoes (I used one with Italian seasonings and one low sodium variety)

4 cups of low sodium vegetable broth
Italian Essence (I used Emeril’s brand, Italian seasoning would work too)

Fresh Basil, chopped

Whole wheat spinach ravioli (or store bought frozen ravioli of your choice)

Salt and pepper, to taste

1. Heat olive oil in a big pot. Add in onion and saute until tender. Stir in garlic. Saute for a couple of minutes.
2. Add in vegetables. Saute until soft. About 5-7 minutes.

3. Stir in tomatoes and broth.

4. Add seasonings and simmer for 15-20 minutes.

5. Carefully drop in ravioli and cook until they float to the top, about 7-8 minutes.
6. Taste and season again if necessary. Serve while hot!

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I totally have to agree about soup being the dinner of choice with all this snow and cold weather. This looks fantastic!

  2. Soup looks great! So great for those cold nights and it is wonderful to have a one pot meal (hooray for less dishes). Hope you guys have some good weekend plans

  3. Sara-Good question, we did use half whole wheat and half all purpose!!

    Mary Ann- I am so sick of winter, but I know it isn’t going anywhere, so I will keep making soup!

    Spryte-Thanks!

    Meg- I hope this satisfies your craving!

    Erica- I love one pot meals! We are going to have a weekend party for the Super Bowl!

    Live Love Eat- Good luck with your pasta. It sounds great!

    Mila- This soup is great anytime of the day!! Well I don’t know about breakfast, but maybe:)

  4. The Ravioli makes this soup look so good. I bet this would taste delicious on any cold wintery day. Maria, please ask Josh to post more…you guys do a fantastic job blogging! =)

  5. 5 Star Foodie- You should try making your own ravioli. It is so easy and fun!

    Culinarywannabe- Thanks! I am glad I threw in the ravioli!

    Priscilla- Josh always helps “behind the scenes” but I will have him do more posts!! Thanks!

  6. Yummy! I’m always so impressed with all the veggies you guys eat! I guess it helps that you don’t eat meat! I love veggies and need to follow your example and use them in every meal!

  7. Oh, this looks delicious! I honestly can’t get enough of your soups, so I sure am glad that you are in the mood to make them!

  8. Did you take a sneak peek into my brain??? I saw some kind of ravioli on Top Chef last night and was thinking of making whole wheat ones and am still confused about the filling…
    This sounds great!

  9. Ah.. what a kick up… love it what and spinach. I really like the contrast in colors, the plating looks fabulous, like another poster said, very satisfying.

  10. mmmm. i love ravioli and tortellini in soup. the filling always takes on such an intense flavor from the broth. this sounds lovely!

  11. The ravioli would make a satisfying meal out of the soup – great for a snowy day!
    (before foodie blogging visits, I had no idea certain parts of the States got so snowy and cold)

  12. i love hunks of veggies in soup, and the idea of the busted ravioli flavoring the soup is something i’d never considered. i’d be tempted to explode them on purpose. 🙂

  13. i love that you just happen to have homemade, whole-wheat spinach ravioli on hand … classic! This soup looks delicious. So perfect for this time of year. And so healthy too!

  14. I am also a big fan of one pot meals that are loaded with veggies! Yum, I bet the cheese in those ravioli tasted so delicious combined with the other savory ingredients :)! Great way to use up the leftovers, too!

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