Ravioli Cabbage Soup
Hearty, comforting, and wonderfully easy to make, Ravioli Cabbage Soup is the ultimate bowl of cozy. This recipe combines tender cheese ravioli with a medley of fresh vegetables like green cabbage, carrots, and celery, all simmered in a flavorful tomato-based broth infused with Italian seasoning. Perfect for chilly evenings or quick meal preparation, this soup comes together in under 45 minutes and offers a delightful balance of rich, savory flavors and wholesome ingredients. Whether you’re using fresh or frozen ravioli, this dish is a family-friendly dinner that’s both satisfying and packed with nutrients. Garnish with fresh parsley for a burst of color and freshness, and serve it hot for a meal that feels like a hug in a bowl. Great as a stand-alone meal or paired with crusty bread!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups green cabbage, thinly sliced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, diced
- 6 cups vegetable broth (or chicken broth)
- 1 14-ounce can crushed tomatoes
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces cheese ravioli (fresh or frozen)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
Stir in the minced garlic and sauté for 1 minute, or until fragrant.
Add the thinly sliced cabbage, sliced carrots, and diced celery to the pot, stirring to combine. Cook for 5 minutes, or until the vegetables begin to soften.
Pour in the vegetable broth and crushed tomatoes, stirring everything together.
Add the Italian seasoning, salt, and black pepper. Bring the soup to a gentle boil over medium-high heat.
Once boiling, reduce the heat to low and let the soup simmer for 15 minutes, allowing the flavors to meld and the vegetables to fully soften.
Add the cheese ravioli to the pot and cook for 5-7 minutes (or according to package instructions), until the ravioli are tender and cooked through.
Taste the soup and adjust seasoning with additional salt or pepper if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 9634 mg | 419% | |
| Total Carbohydrate | 162.8 g | 59% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 37.6 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 660 mg | 51% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3189 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
