This spinach and ricotta ravioli soup is the ultimate cosy comfort food, combining a rich tomato and herb broth with homemade spinach and ricotta balls and tender pasta. It's inspired by the flavours of classic Italian ravioli, but with a fun twist that turns them into a hearty, warming soup. What I love most about this spinach and ricotta ravioli soup is that it feels like a big bowl of homemade ravioli without the time and effort of making pasta from scratch.
This spinach and ricotta ravioli soup is a fun twist on traditional Italian flavours, turning the classic spinach and ricotta pasta filling into a comforting, deconstructed ravioli soup. Inspired by the viral lasagne soup trend, it combines tender pasta, cheesy spinach and ricotta balls, and a rich tomato broth. It's perfect for anyone who loves homemade pasta dishes but wants something cosy, creative and easier to make from scratch.
This was inspired by my tortellini soup but using a deconstructed home made method! If you like soup inspired recipes, try my french onion soup pasta bake.
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Ingredients
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For the spinach and ricotta balls
Ricotta: Ricotta gives the balls their soft, creamy texture and mild flavour. It creates that classic ravioli filling taste without the need for pasta dough.
Spinach: Spinach adds colour, freshness and a boost of greens. I like to use fresh spinach because it's easy to wilt and chop finely before mixing it into the ricotta.
Plain flour: Flour helps bind the mixture together and gives the balls a little more structure. You'll also need extra flour for coating the balls before boiling.
Parmesan: Parmesan adds a salty, savoury flavour that balances the mild ricotta. I like to use freshly grated Parmesan for the best flavour.
Egg: Egg helps bind the ingredients together so the spinach and ricotta balls hold their shape during cooking.
Garlic granules: These add a gentle garlic flavour throughout the filling without introducing too much moisture.
Dried oregano: Oregano brings a fragrant, herby flavour that works beautifully with the tomato soup.
Nutmeg: A small pinch of nutmeg enhances the creamy ricotta and spinach filling. It's a classic pairing with spinach in Italian-inspired dishes.
Salt and black pepper: These season the filling and bring out the flavour of the cheese and herbs.
For the tomato soup
Onion: Onion creates the savoury foundation of the soup. Frying it until softened brings out its natural sweetness and adds depth to the broth.
Garlic: Garlic adds another layer of savoury flavour to the tomato base. Fresh minced garlic works particularly well here.
Tomato purée: Tomato purée intensifies the tomato flavour and adds richness. Frying it briefly with the onion and garlic helps develop a deeper taste.
Dried oregano: Oregano gives the broth its Italian-inspired flavour and complements the herbs in the ricotta balls.
Dried basil: Basil adds a sweet, aromatic note that works perfectly with the tomatoes.
Sugar: A little sugar balances the natural acidity of the tomatoes without making the soup taste sweet.
Balsamic vinegar: Balsamic vinegar adds a subtle tang and sweetness, helping to balance the richness of the tomato broth.
Chopped tomatoes: Tinned chopped tomatoes form the main body of the soup. I like using tinned tomatoes because they're convenient, consistent and create a delicious base all year round.
Water: Water loosens the tomato mixture and helps create enough liquid for the pasta to cook.
Chicken bone broth: Chicken bone broth adds savoury depth and a fuller flavour to the soup. You can use regular chicken stock or vegetable stock instead.
Salt and black pepper: These bring all the flavours together. Taste the broth as it cooks and adjust the seasoning as needed.
Taccozzelle pasta or broken lasagna sheets: These give the soup its pasta element and make it feel like a bowl of deconstructed ravioli. I like using Taccozzelle pasta because its shape works beautifully in hearty soups, but broken lasagna sheets are a great alternative.
To serve
Fresh basil: A few fresh basil leaves add a fragrant finish and brighten the rich tomato broth.
Extra Parmesan: A generous grating of Parmesan adds a salty, cheesy finish that melts into the hot soup.
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Instructions
Jump to Recipe for quantities
- Step 1: Start by wilting the spinach. I either like to soak it quickly in boiling water then remove place it in a microwave-safe bowl and microwave it in 30-second increments for around two minutes, stirring between each interval until completely wilted. Let cool while you prep everything else then squeeze out as much excess water as possible so the balls don't become soggy.
- Step 2: Add the ricotta, chopped spinach, grated Parmesan, egg, flour, garlic granules, dried oregano, nutmeg, salt and black pepper to a bowl. Mix everything together until well combined. The mixture should be soft but firm enough to shape into small balls. Shape the mixture into small, bite-sized balls. Place a little extra flour in a bowl and gently roll each ball in the flour to coat the outside. This helps the balls hold their shape as they cook.
- Step 3: Bring a large pot of water to the boil, then carefully add the spinach and ricotta balls. Cook until the balls float to the surface, which indicates that they're cooked through. Remove them carefully with a slotted spoon and set aside. Drain the pot and dry it before using it to make the soup. Keeping the ricotta balls separate until the end helps prevent them from breaking apart while the pasta cooks.
- Step 4: Return the pot to a medium heat and add a drizzle of olive oil. Add the finely chopped onion and fry for around three to four minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 30 seconds, until fragrant. Stir in the tomato purée and cook briefly with the onion and garlic to deepen its flavour. Pour in the chopped tomatoes, chicken bone broth and water. Add the dried oregano, dried basil, sugar, balsamic vinegar, salt and black pepper, then stir everything together until combined.
5. Step 5: Stir the Taccozzelle pasta into the simmering tomato soup. If you're using lasagna sheets, break them into smaller, bite-sized pieces before adding them to the pot. Cook for around 20 minutes on medium heat, stirring occasionally to prevent the pasta from sticking to the bottom of the pot. Continue simmering until the pasta is tender, checking the cooking time on the pasta packaging and adding another 100ml of water or stock if the soup becomes too thick or the pasta begins to stick.
6. Step 6: Once the pasta is cooked, gently stir the cooked spinach and ricotta balls back into the soup. Allow everything to simmer together for another couple of minutes so the ricotta balls warm through and soak up some of the tomato and herb flavours. Stir gently to avoid breaking them apart. Ladle the spinach and ricotta ravioli soup into bowls, making sure each serving has plenty of pasta, ricotta balls and tomato broth. Finish with freshly grated Parmesan and a few fresh basil leaves. If you like, you can also add an extra dollop of ricotta to each bowl.
Hint: Squeeze the spinach thoroughly. This is one of the most important steps when making the ricotta balls. Excess water can make the mixture too loose, making it harder to shape and increasing the chance of the balls falling apart.
Substitutions
Ricotta – Replace with cottage cheese blended until smooth for a similar creamy texture, or use cream cheese for a richer filling.
Spinach – Use kale for a heartier green, Swiss chard for a mild earthy flavour, or frozen spinach that has been fully defrosted and squeezed dry.
Plain flour – Use 00 flour for a finer texture, or gluten-free plain flour for a gluten-free alternative.
Parmesan – Substitute with Grana Padano or Pecorino Romano for a similar savoury, salty flavour. For a vegetarian option, choose a suitable vegetarian hard cheese.
Egg – Replace with a flax egg made by mixing ground flaxseed with water, although the ricotta balls may be more delicate and require extra care when cooking.
Garlic granules – Use freshly minced garlic for a stronger, fresher flavour, or garlic powder in the same quantity.
Dried oregano – Replace with dried Italian seasoning or dried marjoram for a similar herby flavour.
Nutmeg – Use a tiny pinch of ground mace for a similar warm, aromatic flavour, or leave it out if you prefer.
Salt and black pepper – Use sea salt and freshly cracked black pepper, or add a pinch of white pepper for a milder peppery flavour.
Onion – Replace with shallots for a sweeter, more delicate flavour, or use red onion for a slightly sharper taste.
Garlic – Use garlic granules or garlic powder if you don't have fresh garlic, adjusting the quantity to taste.
Tomato purée – Substitute with tomato paste for an equivalent concentrated tomato flavour, or use a little sun-dried tomato paste for a deeper, richer taste.
Dried oregano – Use dried Italian seasoning or dried thyme for a slightly different but complementary herbal flavour.
Dried basil – Replace with fresh basil added towards the end of cooking, or use dried Italian seasoning for a similar Mediterranean flavour.
Sugar – Use honey or maple syrup to balance the acidity of the tomatoes, adding a little at a time and tasting as you go.
Balsamic vinegar – Substitute with red wine vinegar for a sharper tang, or a small splash of red wine for extra depth.
Chopped tomatoes – Use passata for a smoother soup, or whole peeled tinned tomatoes crushed by hand for a chunkier texture.
Water – Replace with extra chicken stock or vegetable stock for a more flavourful broth.
Chicken bone broth – Use regular chicken stock for a similar savoury flavour, or vegetable stock to make the soup vegetarian.
Salt and black pepper – Use sea salt and freshly ground black pepper, or add a pinch of chilli flakes for extra warmth.
Taccozzelle pasta – Replace with broken lasagna sheets to recreate the ravioli-inspired feel, or use mafaldine, fusilli, conchiglie or another short pasta shape.
Olive oil – Use rapeseed oil or another neutral cooking oil for frying the onion and garlic.
Fresh basil – Replace with fresh parsley for a fresh, herby finish, or use a small pinch of dried basil if fresh herbs aren't available.
Parmesan (to serve) – Use Grana Padano, Pecorino Romano or a vegetarian hard cheese for a similar salty, savoury topping.
Variations
Creamy Spinach and Ricotta Ravioli Soup - For a creamier version, stir a splash of double cream into the tomato broth just before serving. Add extra Parmesan for richness and finish with fresh basil. The creamy tomato base pairs beautifully with the soft spinach and ricotta balls, creating a comforting soup reminiscent of creamy tomato pasta.
Spicy Spinach and Ricotta Ravioli Soup - Add chilli flakes or a spoonful of chilli paste when frying the garlic and tomato purée to give the broth a gentle kick. Finish with extra Parmesan and freshly cracked black pepper. The spicy tomato base balances the creamy ricotta filling, making this a great option for anyone who loves a little heat.
Tuscan Spinach and Ricotta Ravioli Soup - Give the soup a Tuscan-inspired twist by adding chopped sun-dried tomatoes and a handful of cannellini beans to the broth. Stir in fresh spinach towards the end for extra greens, and finish with Parmesan and basil. The beans make the soup even heartier, while the sun-dried tomatoes add a deliciously rich, concentrated flavour.
Equipment
Large pot - I use a Le Creuset
Mixing bowl
Storage
In the fridge: Allow the spinach and ricotta ravioli soup to cool, then transfer it to an airtight container and refrigerate for up to three days. If possible, store the pasta separately to help maintain its texture.
To reheat: Warm the soup gently in a saucepan over a medium-low heat, stirring occasionally until piping hot throughout. Add a splash of water or stock if the broth has thickened in the fridge. Avoid stirring too vigorously so the ricotta balls remain intact.
In the freezer: For the best results, freeze the tomato soup base and spinach and ricotta balls separately from the pasta for up to three months. Defrost thoroughly in the fridge before reheating, then add freshly cooked pasta.
Top Tip
Keep the ricotta balls small. Smaller balls are easier to cook evenly, fit nicely on a spoon and make the soup feel more like a bowl of bite-sized ravioli.
FAQ
The most common reason is excess moisture in the spinach or a mixture that is too soft. Squeeze the wilted spinach thoroughly, measure the flour carefully and shape the balls gently. Make sure the water is boiling before adding them, then avoid stirring them roughly while they cook.
Yes, frozen spinach works well in spinach and ricotta ravioli soup. Defrost it completely and squeeze out as much water as possible before chopping and mixing it with the other filling ingredients.
Taccozzelle pasta is a great choice because it works well in a hearty tomato broth. Broken lasagna sheets are an excellent alternative if you want to recreate the feel of ravioli, while other short pasta shapes will also work.
Related
Looking for other recipes like this? Try these:
Vegetarian
These are my favorite vegetarian recipes:
Recipe
Spinach and Ricotta Ravioli soup
Equipment
- Large pot - I use a Le Creuset
- Mixing bowl
Ingredients
For the spinach and ricotta balls
- 120 g ricotta
- 120 g spinach
- 30 g flour plus extra for dipping
- 30 g parmesan
- 1 small egg
- ½ teaspoon garlic granules
- ½ teaspoon dried oregano
- Pinch nutmeg
- Salt and pepper
For the soup
- 1 onion
- 2 cloves garlic
- 1 tablespoon tomato puree
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar
- 1 teaspoon balsamic vinegar
- 400 g can chopped tomatoes
- 100 ml water
- 500 ml chicken bone broth
- Salt and pepper
- 50 g Taccozzelle pasta or broken lasagna sheets
Instructions
- Start by wilting the spinach. I either like to soak it quickly in boiling water then remove place it in a microwave-safe bowl and microwave it in 30-second increments for around two minutes, stirring between each interval until completely wilted. Let cool while you prep everything else then squeeze out as much excess water as possible so the balls don't become soggy.120 g spinach
- Add the ricotta, chopped spinach, grated Parmesan, egg, flour, garlic granules, dried oregano, nutmeg, salt and black pepper to a bowl. Mix everything together until well combined. The mixture should be soft but firm enough to shape into small balls. Shape the mixture into small, bite-sized balls. Place a little extra flour in a bowl and gently roll each ball in the flour to coat the outside. This helps the balls hold their shape as they cook.120 g ricotta, 30 g flour plus extra for dipping, 30 g parmesan, 1 small egg, ½ tsp garlic granules, ½ tsp dried oregano, Pinch nutmeg, Salt and pepper
- Bring a large pot of water to the boil, then carefully add the spinach and ricotta balls. Cook until the balls float to the surface, which indicates that they're cooked through. Remove them carefully with a slotted spoon and set aside. Drain the pot and dry it before using it to make the soup. Keeping the ricotta balls separate until the end helps prevent them from breaking apart while the pasta cooks.
- Return the pot to a medium heat and add a drizzle of olive oil. Add the finely chopped onion and fry for around three to four minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 30 seconds, until fragrant.1 onion, 2 cloves garlic
- Stir in the tomato purée and cook briefly with the onion and garlic to deepen its flavour. Pour in the chopped tomatoes, chicken bone broth and water. Add the dried oregano, dried basil, sugar, balsamic vinegar, salt and black pepper, then stir everything together until combined. I using chicken stock over bone broth, taste before adding salt.1 tbsp tomato puree, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar, 1 tsp balsamic vinegar, 400 g can chopped tomatoes, 100 ml water, 500 ml chicken bone broth, Salt and pepper
- Stir the Taccozzelle pasta into the simmering tomato soup. If you're using lasagna sheets, break them into smaller, bite-sized pieces before adding them to the pot. Cook for around 20 minutes on medium heat, stirring occasionally to prevent the pasta from sticking to the bottom of the pot. Continue simmering until the pasta is tender, checking the cooking time on the pasta packaging and adding another 100ml of water or stock if the soup becomes too thick or the pasta begins to stick.50 g Taccozzelle pasta or broken lasagna sheets
- Once the pasta is cooked, gently stir the cooked spinach and ricotta balls back into the soup. Allow everything to simmer together for another couple of minutes so the ricotta balls warm through and soak up some of the tomato and herb flavours. Stir gently to avoid breaking them apart. Ladle the spinach and ricotta ravioli soup into bowls, making sure each serving has plenty of pasta, ricotta balls and tomato broth.
- Finish with freshly grated Parmesan and a few fresh basil leaves. If you like, you can also add an extra dollop of ricotta to each bowl.
