If you’re craving something comforting and vibrant that’s also easy to whip up, you’re going to love this Roasted Red Pepper Ravioli Soup Recipe. I remember the first time I tried this—it burst with smoky, sweet roasted peppers and luscious tomatoes, combined with tender ravioli that makes every spoonful feel like a warm hug. This recipe is not just quick; it’s packed with bold flavors that somehow feel fancy yet totally doable for any weeknight.
Why You’ll Love This Recipe
- Roasted Flavor Magic: Roasting the veggies really deepens the soup’s flavor, giving it a smoky sweetness that’s simply addictive.
- Comfort Food with a Twist: The ravioli adds a fun, hearty bite that turns this from a simple soup into a full meal.
- Easy Prep & Clean-up: You toss everything on one baking tray, blend, simmer, and you’re done — minimal mess, maximum taste.
- Customizable Touch: You can make it creamy, spicy, or keep it simple—whatever suits your mood.
Ingredients You’ll Need
The heart of this Roasted Red Pepper Ravioli Soup Recipe lies in the fresh roasted vegetables and simple seasoning. Each ingredient plays a starring role, so picking quality produce (especially ripe tomatoes and sweet red peppers) really makes a difference.
- Red peppers: Look for firm, glossy ones with bright red color; they roast beautifully and add a natural sweetness.
- Tomatoes: Ripe, juicy tomatoes add natural acidity and depth to the soup—cherry tomatoes or Roma work well.
- Leek: This gives a mild onion-garlic flavor that’s less overpowering than a raw onion and adds great texture.
- Onion: Adds classic savory undertones; yellow or white onions work best here.
- Garlic: Roasting garlic softens its bite and brings out sweetness—don’t skip it!
- Olive oil: Use good quality olive oil to drizzle over veggies before roasting; it helps caramelize and intensifies flavor.
- Salt & pepper: Season generously before roasting to enhance all those natural flavors.
- Stock: Vegetable or chicken stock works great; it’s the base that ties everything together.
- Ravioli: Choose your favorite stuffed ravioli — cheese or spinach-filled are my go-tos for this soup.
- Cream (optional): A drizzle adds gorgeous richness if you want to make the soup extra indulgent.
- Basil: Fresh basil brightens up the finished soup with a herbaceous punch.
- Red pepper flakes (optional): For when you want to kick it up a notch with some heat.
Variations
I love how versatile this Roasted Red Pepper Ravioli Soup Recipe is, so I often tweak it based on what I have on hand or my mood. You can easily tailor it to be creamier, spicier, or even vegan if that’s your jam!
- Make it creamy: I’ve stirred in a splash of heavy cream or coconut milk before serving, and it makes the soup feel luxuriously silky.
- Spicy kick: Adding red pepper flakes or a dash of smoked paprika brought a lovely warmth my family craves on chilly evenings.
- Vegetarian / vegan: Use vegetable broth and opt for vegan ravioli, plus swap cream for coconut or cashew cream.
- Protein boost: If you want something heartier, tossing in cooked Italian sausage or shredded chicken works wonders.
How to Make Roasted Red Pepper Ravioli Soup Recipe
Step 1: Roast Your Veggies to Perfection
Start by preheating your oven to 400°F. Chop your leek, red peppers, tomatoes, and onion into roughly equal sizes so they roast evenly. Toss these veggies, along with the garlic cloves, onto a large baking tray. Drizzle everything generously with olive oil and sprinkle with salt and pepper—don’t be shy here because roasting concentrates those flavors. Roast for about 30 minutes, stirring halfway through so everything softens and gets those gorgeous golden edges that bring out the natural sweetness.
Step 2: Blend Into a Silky Base
Once the veggies are roasted and beautifully caramelized, either pour them into a blender or use an immersion blender right in the tray or pot to puree until smooth. I love this part because the vibrant color instantly makes you smile. If you want some texture, you can blend a bit less for a chunkier feel. Then, pour this veggie mixture into a large pot and stir in your stock. Bring to a gentle simmer so those flavors meld perfectly.
Step 3: Cook the Ravioli and Finish It Up
Add your ravioli straight into the simmering soup and cook according to the package directions—usually just a few minutes until tender. When the ravioli float to the top, they’re ready. For a finishing touch, drizzle a little cream over each bowl, sprinkle fresh basil leaves, and a pinch of red pepper flakes if you’re feeling spicy. This final step really brings everything together for a bowl full of flavor and comfort.
Pro Tips for Making Roasted Red Pepper Ravioli Soup Recipe
- Roast Evenly: Make sure your veggies are chopped to similar sizes for even roasting; uneven bits can cause some to burn while others remain tough.
- Blending Trick: When blending, add the stock slowly to control soup thickness—you can always thin it out more if needed.
- Ravioli Timing: Add ravioli last and don’t overcook—it should remain tender but not mushy.
- Flavor Boost: Always taste before serving and adjust salt or spices as roasting can mute flavors a bit.
How to Serve Roasted Red Pepper Ravioli Soup Recipe
Garnishes
I’m a huge fan of fresh basil leaves and a light drizzle of cream or even a dollop of sour cream on top. The creaminess balances the roasted tang, while basil adds a burst of bright herbal freshness. If you like heat, sprinkle just a pinch of red pepper flakes—trust me, it wakes the soup up wonderfully without overpowering it.
Side Dishes
This soup shines with crusty garlic bread or a warm focaccia—it’s perfect for dipping and soaking up every bit of that luscious broth. I also love serving it alongside a simple green salad with lemon vinaigrette to keep things light and fresh.
Creative Ways to Present
For a cozy dinner party, I serve this soup in rustic bowls with a swirl of basil pesto on top for an extra pop of color and flavor. You can also place a small piece of toasted bread with melted cheese on the side or make “soup shooters” in small glasses for a fun appetizer twist—guests always get a kick out of how intense and flavorful it is!
Make Ahead and Storage
Storing Leftovers
I usually cool leftover soup to room temperature, then store it in airtight containers in the fridge. This soup keeps well for up to 3 days without losing its vibrant flavor. Just keep the ravioli separate if you want to avoid it getting too soft.
Freezing
Freezing soups with ravioli can be tricky as pasta sometimes becomes mushy, but if you freeze before adding the ravioli, your leftovers maintain a better texture. Freeze the blended roasted pepper soup base in freezer-safe containers and add fresh ravioli when reheating.
Reheating
Reheat on the stovetop over medium-low heat, stirring often to prevent sticking. If adding ravioli to leftovers, cook them fresh in hot soup rather than reheating pre-cooked ravioli. This keeps them tender and prevents them from becoming gummy.
FAQs
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Can I use store-bought roasted red peppers instead of fresh?
Absolutely! If you’re short on time, jarred roasted red peppers work in a pinch. Just make sure to rinse them to remove excess oil or brine, and adjust seasoning as needed since their flavor can be different from roasting fresh ones yourself.
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What kind of ravioli works best in this soup?
I recommend cheese-filled ravioli or spinach and ricotta varieties. They complement the roasted pepper flavor nicely and hold up well in the broth without falling apart.
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Can I make this soup vegan?
Yes! Use vegetable stock and vegan ravioli (or small pasta shapes), and swap the cream for coconut cream or a cashew-based alternative. It’s just as comforting and delicious.
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How do I store leftovers without the ravioli getting soggy?
The best way is to store the soup base and cooked ravioli in separate containers. Reheat the soup and gently add fresh or leftover ravioli at serving time to keep the texture perfect.
Final Thoughts
This Roasted Red Pepper Ravioli Soup Recipe quickly became one of my family’s favorites because it feels indulgent but is surprisingly simple. It’s the kind of recipe that fills your kitchen with amazing smells and your belly with cozy goodness—perfect for any day you want to treat yourself without fuss. I really hope you give it a try and make it your own, because once you taste those roasted peppers paired with pillowy ravioli, it’s hard not to fall in love.
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: Baking
- Cuisine: Italian
Description
This Roasted Red Pepper Ravioli Soup combines the smoky sweetness of oven-roasted red peppers, tomatoes, and garlic with tender, cheesy ravioli swimming in a flavorful vegetable broth. Finished with a drizzle of cream, fresh basil, and optional red pepper flakes, this comforting and vibrant soup is perfect for an easy weeknight dinner or cozy meal.
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: crushed red pepper flakes
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 400°F (200°C). Chop the leek, red peppers, tomatoes, and onion into similar-sized pieces to ensure even roasting. Leave the garlic cloves whole but peeled.
- Roast Vegetables: Arrange the chopped leek, red peppers, tomatoes, onion, and garlic cloves on a large baking tray. Drizzle generously with olive oil and season with salt and black pepper. Toss everything together to coat evenly. Place the tray in the oven and roast for about 30 minutes, stirring halfway through, until the vegetables are slightly golden and softened.
- Blend the Soup Base: Once roasted, transfer the vegetables to a blender and blend until smooth, or use an immersion blender directly in the tray or pot. This will create a vibrant, silky base for the soup.
- Simmer with Stock: Pour the blended vegetable mixture into a large pot. Add in 4 cups of stock and heat over medium heat, bringing it to a gentle simmer.
- Cook Ravioli: Add the 8 oz of ravioli to the simmering soup. Cook according to the ravioli package instructions, usually about 3-5 minutes, until the ravioli are tender and heated through.
- Serve and Garnish: Ladle the soup into bowls. Drizzle with optional cream for extra richness, sprinkle fresh basil leaves on top, and add crushed red pepper flakes if you like a little heat. Serve immediately and enjoy!
Notes
- You can use store-bought ravioli with your preferred filling – cheese, spinach, or meat all work well.
- For a vegan version, use vegan ravioli and substitute cream with coconut cream or omit it entirely.
- Roasting the vegetables enhances their natural sweetness and adds depth of flavor to the soup.
- Feel free to use homemade vegetable or chicken stock for a fresher taste.
- If you prefer a chunkier texture, pulse the blender less or blend only half the vegetables.
- This soup stores well in the refrigerator for up to 3 days but is best enjoyed fresh with ravioli.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 20 mg
