A creamy, cozy bowl of roasted red pepper soup with ravioli is just what I crave when I want something comforting yet full of bold flavor. This Italian-inspired soup blends sweet roasted peppers, tomatoes, and aromatics into a velvety broth, then adds tender ravioli right before serving. It’s a hearty, satisfying meal all in one bowl—no sides required.
Why You’ll Love This Recipe
I love how this soup brings together the richness of roasted vegetables with the heartiness of pasta. The ravioli turns a simple soup into a complete, filling dish. I can also customize it with whatever ravioli I have on hand—cheese, spinach, or mushroom. The whole recipe is ready in under an hour and works just as well for a weeknight dinner as it does for a cozy weekend lunch. Plus, it’s vegetarian-friendly and can be made dairy-free with just one simple swap.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 red bell peppers, chopped
5–6 tomatoes, chopped
1 leek, chopped
1 onion, chopped
4 cloves garlic, minced
2–3 tbsp olive oil
Salt, to taste
Pepper, to taste
4 cups vegetable or chicken stock
8 oz (about 225g) ravioli of choice
Optional: 2–4 tbsp cream for serving
Fresh basil, for garnish
Optional crushed red pepper flakes for spice
Directions
I start by preheating my oven to 400°F (200°C).
On a large baking tray, I spread out the chopped red peppers, tomatoes, leek, onion, and garlic.
Then I drizzle everything with olive oil and season well with salt and pepper. I give it all a good toss to coat.
I roast the vegetables for about 30 minutes, stirring once halfway through, until they’re lightly golden and caramelized.
Once out of the oven, I transfer the roasted veggies to a blender and blend until smooth. I sometimes use an immersion blender directly in the pot—it’s less cleanup.
I pour in the stock and bring it to a gentle simmer.
Then I stir in the ravioli and let it cook until tender, following the package directions.
To serve, I ladle the soup into bowls and top with a swirl of cream, some fresh basil, and a sprinkle of red pepper flakes if I’m in the mood for heat.
Servings and timing
This recipe makes about 4 servings, perfect for a small family or for me to have leftovers the next day. It takes 15 minutes to prep and 35 minutes to cook, so the total time comes out to around 50 minutes. Each serving is approximately 250–350 calories, depending on the ravioli and whether I add cream or cheese.
Variations
I like swapping the ravioli filling depending on my mood—cheese-stuffed ravioli for richness, spinach for something lighter, or even mushroom for earthy flavor. If I want a spicy kick, I add crushed red pepper flakes during the roasting step. For a creamier soup, I blend in a spoonful of cream or cashew cream before serving. And when I want to bulk it up even more, I throw in some white beans or a handful of baby spinach at the end.
storage/reheating
If I have leftovers, I always store the soup and ravioli separately to keep the pasta from getting too soft. I let both cool completely, then refrigerate them in airtight containers for up to 4 days. When I’m ready to reheat, I warm the soup on the stovetop over medium heat and add the ravioli just long enough to heat through. This way, everything stays fresh and the ravioli doesn’t fall apart.
FAQs
What kind of ravioli works best in this soup?
I usually go with cheese-filled ravioli, but vegetable or mushroom varieties also pair beautifully with the roasted red pepper flavor.
Can I use jarred roasted red peppers instead of roasting my own?
Yes, I’ve done that in a pinch. Just make sure to drain them well, and you’ll still get that smoky-sweet flavor without turning on the oven.
Is this soup freezer-friendly?
The soup base freezes well, but I always leave out the ravioli before freezing. I cook fresh ravioli when I reheat the soup for the best texture.
How can I make this recipe dairy-free?
I skip the cream or use a plant-based version, and I choose dairy-free ravioli—many stores carry them now.
Can I blend the soup completely smooth?
Absolutely. I blend it until it’s silky when I want a more refined texture, but sometimes I leave it a bit chunky for a rustic feel.
Conclusion
This roasted red pepper soup with ravioli is one of my favorite cozy meals. It’s creamy, comforting, and completely satisfying with very little effort. Whether I’m cooking for myself or a small group, it’s a dish that always feels special without requiring hours in the kitchen. I love how flexible it is, letting me use whatever ravioli I have on hand, and how it brings warmth to the table no matter the season.
