Classically, ravioli isn’t used in soup – that’s more of a tortellini thing. But my family’s love of ravioli has inspired many a version of the tasty, stuffed pasta and big, brothy bowls of this veggie-packed soup is a true favorite. Playing around with classics is fun – that’s the heart of home cooking. That said, if you “just can’t even,” then go ahead and use tortellini or literally any pasta you want. This Mushroom Ravioli Soup is a veggie-packed, flavor-loaded, Italian countryside-inspired soup that eats like a meal. Like a BIG, full meal. I’m not usually a soup-for-dinner type of gal, to be honest, just as I’m not a salad-for-dinner type of gal. But when the soup in question eats essentially like a very brothy bowl of pasta and vegetables? I’m game. Read on for a few swaps and tips, or just jump ahead to the recipe itself.

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What you’ll need to make this Tuscan Mushroom Ravioli Soup

This soup eats like a hearty meal, which is my favorite thing about it. It’s truly satisfying and won’t leave you wanting more. This truth is mostly due to the cast of characters listed below. Each ingredient is purpose – they’re all there for reasons. They all play a vital role in helping this version become something better than a “same-ole, same-ole” ravioli soup.

INGREDIENTS + SWAPS

2 tablespoons olive oil -> (you can swap any high smoke point, neutral cooking oil)

1 small onion, diced -> (you can use two diced shallots, if you like)

2 carrots, thinly sliced

16 ounces sliced baby bella mushrooms -> (any kind of shroom you like is cook, except for canned ones or gigantic portabellas)

4 garlic cloves (2 minimum), grated or minced

5 ounces fresh baby spinach -> (Tuscan kale – “cavolo negro” would be more authentic here, I’m just allergic)

1 teaspoon veggie or chicken stock concentrate

One sprig of fresh rosemary (left whole)

1 teaspoon oregano or Italian seasoning

Salt and pepper to taste

6 ounces creme fraiche or sour cream (give or take) -> (cream cheese would also be cool)

½ cup sun dried tomato spread (see NOTE) -> (marinara sauce works too, in a pinch)

32 ounces veggie or chicken stock

10-ounce package of mushroom ravioli (or whatever flavor you love; I use Rana brand)

Serving suggestion: 1 cup of salted, fried walnuts, hazelnuts or pine nuts

How to make this Tuscan Mushroom Ravioli Soup

This is a one-pot soup situation, built on fresh aromatics and hearty, autumnal veggies. Onion, garlic, lots of mushrooms, tons of fresh spinach, and rosemary help create a truly rich and deeply flavorful pot of soup. The addition of creme fraiche and sun-dried tomato spread bring the “wow” factor.

DIRECTIONS

FOR THE SOUP

Add two tablespoons of olive oil to a large pot set over medium heat. Put the onion, carrots, and mushrooms in and cook for 6 to 8 minutes, until tender and the liquid from the mushrooms has cooked off.

Add the garlic, spinach, stock concentrate, rosemary sprig, and seasoning/oregano. Season with salt and pepper, and cook until the spinach has wilted, about 5 to 6 minutes.

Add the creme fraiche, sun dried tomato spread, stock, and 2 cups water. Simmer over medium low for about 5 minutes and then bring to a low boil. Add the ravioli and cook just until done. Serve right away with some of the salted fried nuts sprinkled over top (of desired, see below)

FOR THE NUTS

I love to top this soup with toasted walnuts, hazelnuts or pine nuts. To do this, just add a few tablespoons of olive oil to a skillet over medium heat. Add the nuts of your choice, season well with salt, and toast (stirring frequently) for a few minutes until golden and fragrant. Walnuts and hazelnuts will take a little longer than pine nuts. The oil isn’t necessary, but it lends great flavor and helps the salt adhere to the nuts, creating an addictively tasty, crunchy topping for the soup.

NOTE: sun dried tomato spread is widely available but if you can’t find it, just use ½ cup sun dried tomatoes (drained) finely chopped. You can also process them in a food processor until they’re smooth and creamy. Either way works!

What to serve with this Ravioli Soup

To me, this ravioli soup almost needs nothing else, since it’s so loaded with veggies and pasta. But! The addition of some crusty bread for sopping and/or a bright, crunchy green salad are moved I’d happily make when serving up this pot of goodness.