One Oven Ravioli Soup – A Creamy Comfort Classic

Some nights call for a bowl you can wrap your hands around. The kind that warms you from the inside out without making a mess of the kitchen. That’s why I love this One Oven Ravioli Soup – A Creamy Comfort Classic. It’s a cozy bake-and-simmer soup that lets the oven do the heavy lifting. No stovetop juggling. No pile of pots. Just one Dutch oven, a handful of pantry staples, and a creamy, silky broth that hugs every cheesy ravioli.

I first made this on a cold weeknight when the house felt extra quiet. I craved something rich and kind, but simple. I slid everything into the oven, set the timer, and watched the windows fog. By the time I ladled it into bowls, the table felt warm again. That’s the magic here—ease and comfort, straight from the oven.

Why You’ll Love This Recipe

• One-pot, oven-only method. Minimal cleanup. Hands-off cooking.
• Creamy, hearty, and satisfying. Perfect for chilly evenings.
• Uses simple ingredients. Most are pantry or freezer staples.
• Flexible. Swap sausage for mushrooms, dairy for coconut milk, or ravioli types.
• Meal-prep friendly base. Make the soup, add ravioli later.
• Family-approved. Cheesy pasta in a velvety broth never fails.

Ingredients

Serves 6

For the soup:

• 2 tablespoons olive oil
• 1 pound mild Italian sausage, casings removed (or 12 ounces sliced cremini mushrooms for vegetarian)
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 teaspoon fennel seeds (optional but great)
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil (or 1 1/2 teaspoons Italian seasoning)
• 1 bay leaf
• 1 can (14.5 ounces) crushed or diced tomatoes
• 6 cups low-sodium chicken broth or vegetable broth
• 1 pound frozen cheese ravioli (keep frozen; fresh works too, see notes)
• 1 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper

To finish:

• 1 cup heavy cream (or 3/4 cup half-and-half for lighter)
• 2 to 3 cups baby spinach
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1 tablespoon fresh lemon juice or 1 teaspoon red wine vinegar
• Fresh basil or parsley, chopped (optional)

Step-by-Step Cooking Instructions

This is an oven-only method. Use a 5- to 6-quart oven-safe Dutch oven with a lid.

1. Preheat

• Heat the oven to 425°F (220°C).
• Place your empty Dutch oven in the oven for 5 minutes to warm it. This helps jump-start browning.

2. Roast the aromatics and sausage

• Carefully set the warm pot on the stove. Add olive oil, sausage, onion, carrots, celery, fennel seeds, red pepper flakes, 1 teaspoon salt, and a few grinds of pepper.
• Return the pot to the oven, uncovered, and roast for 15 minutes.
• Pull it out, break the sausage up with a spoon, and stir. Roast 5 minutes more, until the sausage is cooked and the vegetables soften.

3. Caramelize the base

• Stir in the garlic and tomato paste. Spread it across the hot surface so it touches the heat.
• Roast 3 to 5 minutes. The paste should darken slightly. This deepens the flavor.

4. Build the soup

• Add the oregano, basil, bay leaf, crushed tomatoes, and broth. Scrape the bottom to release any browned bits.
• Cover the pot with its lid and return to the oven. Bake for 20 minutes so the flavors marry.

5. Add the ravioli

• Stir the soup. Taste and adjust salt if needed.
• Add the ravioli straight from the freezer. Keep them submerged.
• Cover and bake for 12 to 15 minutes, until the ravioli are tender and floating.
• If using fresh ravioli, start checking at 8 minutes.

6. Make it creamy

• Remove the bay leaf.
• Stir in the cream, spinach, Parmesan, and lemon juice. The spinach will wilt fast.
• Return to the oven uncovered for 3 to 5 minutes, just to heat through. Do not let it boil hard.
• Taste again. Add more salt, pepper, or lemon to balance.

7. Serve

• Ladle into warm bowls.
• Top with extra Parmesan, cracked black pepper, and a drizzle of olive oil.
• Finish with torn basil or parsley if you like.

Tips, Variations, and Serving Suggestions

Tips for Success

• Keep it oven-only. No stovetop needed. The oven caramelizes the tomato paste and roasts the aromatics for a deeper flavor.
• Control salt. Use low-sodium broth since Parmesan and sausage add salt.
• Keep ravioli al dente. Add them near the end so they do not swell too much.
• Adjust thickness. If the soup seems thick after adding ravioli, stir in 1/2 to 1 cup hot broth or water.
• Cream last. Add cream at the end to prevent splitting and to keep the color bright.

Variations

• Vegetarian: Swap the sausage for 12 to 16 ounces mushrooms or a can of white beans (drained). Use veggie broth.
• Dairy-free: Use full-fat coconut milk instead of cream. Finish with a splash of vinegar and nutritional yeast instead of Parmesan.
• Gluten-free: Choose gluten-free ravioli and confirm your broth is gluten-free.
• Spicy Tuscan: Use spicy Italian sausage, add extra red pepper flakes, and finish with chopped sun-dried tomatoes.
• Greens galore: Sub spinach with kale (remove stems, thinly slice). Bake 5 extra minutes to tenderize.
• Protein swap: Try ground turkey, chicken sausage, or plant-based crumbles. Brown them in Step 2 the same way.
• Tomato forward: Double the tomatoes to a 28-ounce can for a deeper red soup.

Make-Ahead, Storage, and Freezing

• Make-ahead base: Cook through Step 4. Cool, refrigerate up to 3 days. Reheat, then add ravioli and finish with cream and greens.
• Leftovers: Ravioli will continue to soften as they sit. Store in the fridge for up to 3 days. Reheat gently on low heat or in a 325°F oven until hot.
• Freezing: For best texture, freeze the soup base without ravioli or cream for up to 3 months. Thaw, reheat, then add ravioli and finish as written.

Serving Ideas

• Crusty bread or garlic toast for dunking.
• Simple green salad with lemon vinaigrette.
• A sprinkle of chili flakes and a spoon of pesto on top.
• Warm roasted broccoli or asparagus on the side.

Nutritional Information (Approximate)

Per serving (1/6 of the recipe, with sausage and cream):

• Calories: 520
• Fat: 28g
• Saturated Fat: 12g
• Carbohydrates: 45g
• Fiber: 4g
• Sugars: 7g
• Protein: 24g
• Sodium: 1150mg

Values will vary based on the sausage, ravioli brand, and broth you use. Using half-and-half or mushrooms will reduce calories and fat.

Ready to Bake Your Bowl of Comfort?

This One Oven Ravioli Soup – A Creamy Comfort Classic is the kind of recipe that makes any night feel special. It’s simple, creamy, and deeply satisfying. The oven does the work. You get to enjoy the aroma—and the first warm spoonful.

Set out your Dutch oven. Grab that bag of ravioli. Let the oven bring it all together. Then tell me how you make it your own—extra greens, spicy sausage, or a cheesy avalanche of Parmesan. Happy cooking!