ravioli veggie fall soup
Fast Dinner Recipes, Soups and Stews

Easy Hearty Ravioli (pork/beef) Veggie Fall Soup


Sometimes, a good fall soup is just what the doctor ordered, and this hearty ravioli veggie-filled fall soup is it! It has a versatile tomato and pumpkin puree base that is super delicious and satisfying with green and yellow zucchini squash, spinach, and meat ravioli.

Over the years, many soups have come and gone, but this one has such a warmth that you will want to make it year after year. The soup is thickened with pumpkin puree, and the simple flavors come entirely from the simple ingredients. I’ve sauteed a lot of smashed fresh garlic for you in this soup, making it richly flavored.

When I think of soups, I think of richness and prefer a thicker soup base. Once upon a time, I was introduced to a cappelletti pasta soup and found the base so dull that it needed tweaking. I have been playing around with the soup base for many years and finally hit this veggie-based soup’s perfect combination of flavors.

The other thing I like about a great soup is that it can stretch the food budget while satisfying hungry tummies. This soup has such simple ingredients that it is budget-friendly. The most costly element is the frozen ravioli.

So get out the soup pot we are making a big batch of this flavorful soup!

First, peel your fresh garlic and smash it for sautéing. You will then need to dice the onion and cut the zucchini squash into uniform pieces.

Put your pot on med-high as we are sautéing in the soup pot. Add oil to keep the onion and garlic from sticking, and stir it while sautéing so it doesn’t burn.

Once the onion is translucent, add the broth, tomato sauce, and pumpkin puree. Don’t confuse pumpkin puree with pumpkin pie filling. Yes, that may seem like a no-brainer, but I have known some folks to confuse the two.

Mix it all together well before plopping in the frozen spinach. You should turn the heat up now, as frozen spinach will reduce the overall temperature. Our recipe here had frozen pucks of spinach. You can also find frozen chopped spinach in a block. Either way, the spinach will thaw directly in the hot broth, and when it has, you may add in the chopped-up zucchini.

This is moving right along. I love that! We want to make good food in the kitchen fast for dinner without a whole lot of fuss.

Once the zucchini are in, add the ravioli. Now, you can either add it directly from frozen or fresh. If adding from frozen, I recommend adding the zucchini afterward because we don’t want the zucchini to become overly mushy. Once the ravioli are floating, that generally indicates they are done.

I used a locally made meat ravioli that is smaller in size. So time it accordingly with yours. Obviously, larger frozen ravioli will take longer to cook than small-sized ravioli. Not a fan of ravioli? It’s okay, and frozen stuffed pasta can be substituted. Or you can even leave it out altogether if you want to keep this vegetarian.

Once the ravioli zucchini has been cooked, you can serve it immediately! Enjoy this soup with a great homemade biscuit like our jalapeno Havarti cheese biscuits.

Why You Will Love This Recipe.

Frozen Ravioli and Spinach– You don’t have to worry about making fresh ravioli from scratch or having your spinach spoil before use.

Fast and Convenient– This soup comes together in about half an hour from start to finish and is so simple to make as a fuss-free meal idea.

Large Batch– This recipe makes a whole lot of servings, which makes it perfect for larger families or to store for school or work lunches.

Tastes Even Better The Second Day– This soup tastes even better the second day with reheating! Making it a great idea to make ahead. Add ravioli before serving to avoid it getting mushy.

cook ravioli in soup

Substitutions For This Ravioli Veggie Fall Soup

  • Frozen Spinach– You can switch the frozen spinach out for kale or Swiss chard. Chop the kale/Swiss chard up finely before adding to the soup.
  • Meat Ravioli– This recipe can use any fresh or frozen stuffed pasta. Even plain, dry pasta from the pantry would be good.
  • Pumpkin Puree– This can be replaced with butternut squash or sweet potato puree, resulting in little overall difference to the finished soup.

Expert Tips:

  1. Frozen ravioli– cook times will vary due to size and composition. Make sure that you cook more miniature ravioli with the zucchini. More oversized frozen ravioli should be cooked before the zucchini to not overcook the squash.
  2. Fresh Garlic– Sticking fresh garlic in the correct amounts is essential to get the proper flavor in your soup. Replacing it with garlic powder will not result in the same richness.
  3. Cooking– If you overcook the ravioli, you will have a mushy pasta. It’s better to err on the side of al dente pasta so that it will hold up for reheating should you have leftovers.
  4. Freezing– This soup can be frozen, but only without the ravioli. Cooked pasta in a frozen soup base will result in poor quality.
ravioli veggie fall soup

Hearty Ravioli Veggie Fall Soup

Amber Bondar
This hearty ravioli veggie fall soup has a delicious soup base of tomato and pumpkin. The summer zucchini squash and spinach complement the meat ravioli in this deep flavored fall soup. This big batch soup creates enough to feed a crowd.
Prep Time 5 minutes
Cook Time 25 minutes
Course Main Course, Soup
Cuisine American, Canadian
Servings 12


  • 1 Stock Pot
  • 1 knife For Chopping
  • 1 Soup Spoon For Stirring
  • 1 measuring cup


  • 2 Green Zucchini Mid-sized chopped into even pieces
  • 1 Yellow Zucchini Mid-sized chopped into even pieces
  • 1/2 Large white onion Sliced thinly
  • 10 Cloved Fresh Garlic Smashed
  • 2 Cups Pumpkin Puree
  • 3 Cups Tomato Sauce Without spice
  • 6 Cups Vegetable Broth
  • 2 Cups Frozen Spinach
  • 3 Cups Frozen Ravioli We used pork/beef 700grams Rico Ravioli
  • 2 Tbsp Oil


  • Peel and smash the fresh garlic set aside.
  • Thinly slice the white onion and add it with the garlic.
  • In a large stock pot add oil and garlic with onion. Sautee on med-high until onion is translucent. Approximately 2-3 minutes.
  • Measure and add in the broth, tomato sauce, and pumpkin puree. Stir until blended well. Cook on med-high until boiling.
  • Add in the frozen spinach and continue to cook until the frozen spinach of choice has thawed completely. (10 minutes)
  • Add in the fresh ravioli and zucchini. Allow to cook until the ravioli has fully cooked.
  • Remove from heat and serve immediately.
  • Storage: In fridge for up to three days.
Keyword easy dinner ideas, fast dinner ideas, Ravioli, soup

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