If you’re on the hunt for something cozy, comforting, and bursting with flavor, I’ve got just the thing for you: this Roasted Red Pepper Ravioli Soup Recipe. It’s one of those dishes that feels like a warm hug in a bowl, perfect for chilly evenings or whenever you want a quick but impressive meal. The roasted veggies bring a smoky sweetness that pairs so perfectly with the tender ravioli – trust me, once you try it, you’ll be hooked!
Why You’ll Love This Recipe
- Simple Yet Flavorful: Roasting the peppers and veggies gives this soup a deep, smoky taste that’s way better than your typical tomato soup.
- Comfort in a Bowl: Adding ravioli turns this soup into a filling meal that satisfies both your soup and pasta cravings at once.
- Easy Weeknight Winner: It’s straightforward to make but looks and tastes like you spent hours in the kitchen.
- Versatile for Everyone: You can easily tweak this by adding cream or spice it up with some red pepper flakes, making it a crowd-pleaser.
Ingredients You’ll Need
This Roasted Red Pepper Ravioli Soup Recipe uses fresh veggies that roast beautifully together, bringing out sweetness and smokiness. When shopping, look for ripe, firm red peppers and tomatoes to get the best flavor.
- Red peppers: Roasting these peppers develops their natural sweetness and adds a smoky depth to the soup.
- Tomatoes: Using 5-6 fresh tomatoes adds vibrant color and natural acidity.
- Leek: The subtle onion-garlic flavor from the leek softens the soup’s base.
- Onion: Adds sweetness and enhances the aromatic base when roasted.
- Garlic cloves: Roasting garlic mellows the bite and brings a creamy, roasted flavor.
- Olive oil: Essential for roasting, it helps caramelize the veggies beautifully.
- Salt and pepper: Simple seasoning to balance the flavors.
- Stock: I use vegetable or chicken stock – it boosts the soup’s depth.
- Ravioli: Cheese-filled ravioli works great; fresh or frozen is fine.
- Cream (optional): A drizzle on top makes it extra luxurious.
- Basil: Fresh basil adds a bright, herbal note at the end.
- Red pepper flakes (optional): For a little kick if you like some heat.
Variations
One of the things I love about this recipe is how easy it is to make your own. Don’t be afraid to get creative—you can swap out ravioli types or adjust the toppings to suit your mood or what’s in your fridge.
- Use spinach or mushroom ravioli: Both add unique flavors—spinach brings a fresh, earthy note, while mushroom adds a savory, umami punch I adore.
- Add a splash of white wine: I once added a little wine while simmering, which layered the flavors beautifully.
- Make it vegan: Use coconut cream or cashew cream instead of dairy cream, and veggie stock. My vegan friends loved this twist.
- Spice it up: Toss in extra red pepper flakes or a dash of smoked paprika for a smoky heat that balances the sweetness nicely.
How to Make Roasted Red Pepper Ravioli Soup Recipe
Step 1: Roast Your Veggies to Perfection
Preheat your oven to 400°F. Then chop your leek, red peppers, tomatoes, onion, and peel the garlic cloves. Toss everything in a large baking tray with a healthy drizzle of olive oil, plus salt and pepper – don’t be shy with the seasoning here! Roast for about 30 minutes, stirring halfway through so everything browns evenly and those beautiful golden edges start to appear. This roasting step is crucial—it’s what builds the soup’s rich, roasted flavor.
Step 2: Blend and Simmer
Once your veggies are roasted and smelling amazing, toss them into a blender or use an immersion blender right in the tray or pot. Blend until smooth and creamy. Next, pour in 4 cups of your favorite stock and transfer everything into a large pot. Bring it to a gentle simmer—that’s to meld the flavors nicely without breaking down the soup’s texture.
Step 3: Add Ravioli and Finish Cooking
Add your ravioli straight into the simmering soup and cook according to package instructions—usually just a few minutes until tender and floating. Keep an eye on it so you don’t overcook; you want them tender and pillowy, not mushy.
Step 4: Serve and Garnish
Ladle the soup into bowls, drizzle a little cream over the top if you like it richer, sprinkle fresh basil, and add some crushed red pepper flakes if you want a bit of heat. Pour yourself a glass of wine or grab your favorite bread to soak up every last drop. Enjoy!
Pro Tips for Making Roasted Red Pepper Ravioli Soup Recipe
- Roast with Care: Don’t overcrowd the pan when roasting—give the veggies some space to caramelize instead of steaming.
- Use Fresh Ravioli: Fresh or frozen ravioli both work, but fresh ravioli really adds a nice texture and flavor complexity.
- Adjust Thickness: If the soup feels too thick after blending, just add more stock or water to get your perfect consistency.
- Don’t Overcook Ravioli: Add ravioli last and watch them closely—they cook fast and can fall apart if left too long.
How to Serve Roasted Red Pepper Ravioli Soup Recipe
Garnishes
I love topping this soup with a swirl of cream or coconut cream to make it velvety smooth. Fresh basil leaves bring a bright herbal punch that cuts through the richness. If you like a little heat, crushed red pepper flakes sprinkled on top are my go-to. Parmesan shavings can add another lovely layer of flavor, too!
Side Dishes
My family goes crazy when I serve this soup with crusty garlic bread or a simple arugula salad with lemon vinaigrette. A side of roasted Brussels sprouts or a light caprese salad also works beautifully to round out the meal.
Creative Ways to Present
For special occasions, I like to serve this soup in rustic bread bowls—it turns dinner into an event and makes cleanup a breeze. You can also sprinkle edible flowers or microgreens for a fancy touch when hosting friends or family.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to 3 days. Because the ravioli soaks up some soup, the texture changes a bit but it still tastes fantastic. If you want to keep ravioli firmer, consider adding it fresh when reheating.
Freezing
Freezing the soup before adding ravioli works best. I freeze the blended roasted red pepper and tomato base in meal-sized portions. When ready to eat, just thaw, simmer with fresh ravioli added at that point—you’ll get much better texture this way.
Reheating
To reheat, warm the soup base gently on the stove and add fresh ravioli, cooking until just tender. This keeps the pasta from becoming mushy and maintains the soup’s fresh flavor. Avoid microwaving ravioli for the best texture.
FAQs
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Can I use jarred roasted red peppers instead of fresh?
Yes, you can substitute jarred roasted red peppers if you’re short on time, but fresh roasted peppers give a brighter flavor and more depth. If using jarred, make sure to drain them well and adjust the salt since jarred versions can be saltier.
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What type of ravioli works best?
I prefer cheese-filled ravioli for this soup, but you can experiment with spinach, mushroom, or even meat-filled ravioli depending on your taste. Just be sure to cook the ravioli in the soup last to avoid overcooking.
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Is this soup spicy?
The base soup itself is mild and creamy, but you can add red pepper flakes or a dash of cayenne just before serving if you like a little heat. I usually keep it mild for family-friendly meals.
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Can I make this soup ahead of time?
Absolutely! Make the roasted veggie base in advance and store it in the fridge or freezer. When you’re ready, just warm it up and add fresh ravioli to cook through before serving.
Final Thoughts
This Roasted Red Pepper Ravioli Soup Recipe has become one of my absolute favorites for when I want something comforting yet a bit special. It’s one of those dishes that impresses without fuss because the roasting brings out so much natural flavor, and the ravioli makes it feel like a cozy pasta dinner in soup form. I hope you love making and sharing this as much as I do—it’s the kind of recipe you’ll come back to again and again!
Print
Roasted Red Pepper Ravioli Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: Italian
Description
A comforting and flavorful Roasted Red Pepper Ravioli Soup featuring roasted vegetables blended into a smooth base, simmered with stock and tender ravioli, finished with a creamy drizzle, fresh basil, and optional red pepper flakes for a touch of heat.
Ingredients
Vegetables
- 3 red peppers, chopped
- 5-6 tomatoes, chopped
- 1 leek, chopped
- 1 onion, chopped
- 4 cloves garlic
Other Ingredients
- Olive oil, for drizzling
- Salt, to taste
- Black pepper, to taste
- 4 cups vegetable or chicken stock
- 8 oz ravioli
- Optional: cream, for drizzling
- Fresh basil leaves, for garnish
- Optional: red pepper flakes, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the vegetables.
- Prepare Vegetables: Place the chopped leek, red peppers, tomatoes, onion, and whole garlic cloves onto a large baking tray.
- Season and Roast Vegetables: Drizzle olive oil generously over the vegetables, season with salt and pepper to taste, then toss well to combine. Roast in the oven for about 30 minutes, stirring halfway through, until the vegetables are slightly golden and tender.
- Blend Vegetables: Transfer the roasted vegetables to a blender and blend until smooth, or alternatively use an immersion blender directly in the roasting pan.
- Add Stock and Simmer: Pour the blended vegetables into a large pot, add the 4 cups of stock, and bring gently to a simmer over medium heat.
- Cook Ravioli: Add the ravioli to the simmering soup and cook according to the ravioli package instructions, until tender and cooked through.
- Finish and Serve: Ladle the soup into bowls, drizzle with optional cream, garnish with fresh basil leaves, and sprinkle red pepper flakes for added heat if desired. Serve immediately.
Notes
- For a richer soup, use cream or a dairy-free alternative for the drizzle.
- The soup can be made vegetarian by using vegetable stock and choosing cheese or vegetable-filled ravioli.
- Adjust seasoning carefully since the stock and ravioli might add saltiness.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- To make this soup spicier, add more red pepper flakes or a dash of cayenne pepper during cooking.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 10 mg
