Roasted Red Pepper Ravioli: A Comforting Soup Recipe

Name: Roasted Red Pepper Ravioli: A Comforting Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 can (14.5 ounces) diced tomatoes; 2 cups vegetable broth; 1 cup roasted red peppers, chopped; 12 ounces fresh or frozen ravioli (cheese or spinach filling); ¼ cup heavy cream; Fresh basil leaves for garnish

by basmer

1 de February de 2026

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Roasted Red Pepper Ravioli is the ultimate comfort food, especially when served as a soup. This delightful dish features tender ravioli filled with roasted red peppers, all nestled in a rich, flavorful tomato broth. It’s perfect for cozy dinners or healthy lunches, making it a versatile addition to your meal repertoire. With its vibrant flavors, this recipe will warm your heart and satisfy your taste buds.

Why You’ll Love This Roasted Red Pepper Ravioli

This vegetarian roasted red pepper ravioli recipe offers numerous benefits. First, it’s quick to prepare, taking only 25 minutes from start to finish. Second, it’s packed with nutritious ingredients, making it a healthy choice for any meal. Third, the creamy texture of the broth complements the ravioli perfectly. You can also customize it by adding your favorite vegetables or proteins. Lastly, it’s a crowd-pleaser, perfect for family dinners or special occasions. The best sauces for roasted red pepper ravioli can elevate the dish even further!

Ingredients for Roasted Red Pepper Ravioli

Gather these items:

1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes
2 cups vegetable broth
1 cup roasted red peppers, chopped
12 ounces fresh or frozen ravioli (cheese or spinach filling)
¼ cup heavy cream
Fresh basil leaves for garnish

How to Make Roasted Red Pepper Ravioli Step-by-Step

Step 1: In a large pot, heat olive oil over medium heat. Sauté the chopped onion for about 4-5 minutes until softened. Add minced garlic and cook for an additional 30 seconds.
Step 2: Stir in diced tomatoes and vegetable broth along with chopped roasted red peppers, dried basil, salt, and pepper. Bring to a simmer.
Step 3: Add ravioli to the simmering broth and cook according to package instructions (4-6 minutes for fresh or 8-10 minutes for frozen).
Step 4: Reduce heat to low, stir in heavy cream, and warm through for about 2 minutes. Adjust seasoning as needed.
Step 5: Serve hot, garnished with freshly grated Parmesan cheese and basil leaves.

Pro Tips for the Best Roasted Red Pepper Ravioli

Keep these in mind:

Use fresh or frozen ravioli based on availability.
Adjust the seasoning to taste.
For a gluten-free roasted red pepper ravioli option, consider using gluten-free ravioli.
Pair with a creamy roasted red pepper ravioli sauce for added flavor.

Best Ways to Serve Roasted Red Pepper Ravioli

Here are some serving suggestions:

Serve with a sprinkle of freshly grated Parmesan cheese on top.
Accompany with a slice of crusty bread for dipping.
For a twist, try roasted red pepper ravioli with pesto for a flavorful upgrade.

How to Store and Reheat Roasted Red Pepper Ravioli

For storage, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over low heat until heated through. This makes it perfect for meal prep or an easy weeknight dinner!

Frequently Asked Questions About Roasted Red Pepper Ravioli

What’s the secret to perfect Roasted Red Pepper Ravioli?

The secret lies in using high-quality ravioli and fresh ingredients. Make sure to sauté the onions and garlic until fragrant, as this adds depth to the soup. A good balance of seasonings will elevate the flavors even further, making your stuffed ravioli with roasted peppers truly shine.

Can I make Roasted Red Pepper Ravioli ahead of time?

Yes, you can prepare the soup ahead of time and store it in the refrigerator. Just make sure to add the ravioli closer to serving time to maintain their texture. This way, you can enjoy a quick and delicious meal without much fuss.

How do I avoid common mistakes with Roasted Red Pepper Ravioli?

To avoid common mistakes, ensure not to overcook the ravioli, as they can become mushy. Also, taste the broth while cooking to adjust seasonings accordingly. Lastly, don’t rush the sautéing process of the onions and garlic; it enhances the overall flavor.

Variations of Roasted Red Pepper Ravioli You Can Try

Here are some variations to consider:

For a heartier version, add cooked sausage or spinach to the soup.
Experiment with different fillings for the ravioli, such as pepper and cheese ravioli or other vegetables.
Make it creamy by adding more heavy cream or using a blend of cheeses.
Try using homemade roasted red pepper ravioli for a more authentic touch.

Delicious roasted red pepper ravioli served in a bowl with a rich tomato broth

With this Roasted Red Pepper Ravioli soup recipe, you’re sure to create a comforting dish that warms the soul and delights the taste buds. Enjoy!

For more delicious recipes, check out our Creamy Potato Soup or Lasagna Soup. If you’re looking for a great side, consider our Loaded Baked Potato Soup.

Roasted Red Pepper Ravioli: A Comforting Soup Recipe

Author: basmer
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Warm up with a bowl of Roasted Red Pepper Ravioli Soup, a delightful combination of tender ravioli filled with roasted red peppers and served in a rich, flavorful tomato broth.

Ingredients

Scale

1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes
2 cups vegetable broth
1 cup roasted red peppers, chopped
12 ounces fresh or frozen ravioli (cheese or spinach filling)
¼ cup heavy cream
Fresh basil leaves for garnish

Instructions

In a large pot, heat olive oil over medium heat. Sauté the chopped onion for about 4-5 minutes until softened. Add minced garlic and cook for an additional 30 seconds.
Stir in diced tomatoes and vegetable broth along with chopped roasted red peppers, dried basil, salt, and pepper. Bring to a simmer.
Add ravioli to the simmering broth and cook according to package instructions (4-6 minutes for fresh or 8-10 minutes for frozen).
Reduce heat to low, stir in heavy cream, and warm through for about 2 minutes. Adjust seasoning as needed.
Serve hot, garnished with freshly grated Parmesan cheese and basil leaves.