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Italian Ravioli Soup

Cheese ravioli in a spicy arrabbiata sauce — quick, hearty, and deeply satisfying

Section
Italian
Time
~20 min
Yield
3 generous servings

Ingredients

  • 12 oz pkg frozen cheese & spinach ravioli (or any ravioli you prefer)
  • 8 oz chicken broth (Swanson's Natural Goodness)
  • 20 oz jar Rao's Arrabbiata pasta sauce
  • 3 tbsp Parmigiano Reggiano, grated
Note: The frozen cheese & spinach ravioli from Mert's works great, as does Buitoni 4-Cheese Ravioli from the refrigerated case at Meijer.

Directions

  1. Combine the Rao's Arrabbiata sauce and chicken broth in a saucepan over medium heat.
  2. Once the sauce is hot, stir in the Parmigiano Reggiano until melted and fully incorporated.
  3. While the sauce heats, cook the ravioli separately in a pot of boiling salted water according to package directions.
  4. Drain the ravioli and add to the warm sauce. Toss gently to coat.
  5. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
  6. Serve immediately in bowls.
Tip: Save a ladle of pasta water before draining — it's the best way to loosen the sauce without watering down the flavor.