Roasted Red Pepper Ravioli Soup: A Delicious & Easy Recipe

Roasted Red Pepper Ravioli Soup: Prepare to be amazed! Imagine the comforting warmth of a creamy tomato soup, elevated by the smoky sweetness of roasted red peppers and the delightful chew of cheese-filled ravioli. This isn’t just soup; it’s a culinary hug in a bowl, perfect for chilly evenings or whenever you crave a little bit of Italian-inspired comfort.

While the exact origins of combining ravioli with soup are a bit hazy, the concept draws inspiration from classic Italian-American cuisine, where resourceful cooks often found creative ways to stretch ingredients and create hearty, satisfying meals. Think of it as a delicious evolution of traditional pasta dishes, adapted for a quicker, more convenient weeknight dinner.

What makes this Roasted Red Pepper Ravioli Soup so irresistible? It’s the symphony of flavors and textures! The roasted red peppers add a depth of sweetness that perfectly complements the tangy tomato base. The creamy texture is incredibly comforting, and the ravioli, plump with cheese, provide a delightful bite. Plus, it’s surprisingly easy to make, requiring minimal effort for maximum flavor payoff. It’s a guaranteed crowd-pleaser, loved by kids and adults alike. So, grab your ingredients, and let’s get cooking!

this Recipe

Ingredients:

• For the Roasted Red Peppers:
• 2 large red bell peppers
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• For the Soup Base:
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth for a richer flavor)
• 1 (28 ounce) can crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional, for a little heat)
• 1/4 cup heavy cream (optional, for extra creaminess)
• Salt and freshly ground black pepper to taste
• For the Ravioli:
• 1 (9-12 ounce) package of cheese ravioli (fresh or frozen)
• For Garnish (optional):
• Fresh basil leaves, chopped
• Grated Parmesan cheese
• A drizzle of olive oil

Roasting the Red Peppers

Okay, let’s start with the stars of the show – the roasted red peppers! Roasting them brings out their natural sweetness and gives them a wonderfully smoky flavor that really elevates this soup.

1. Prepare the Peppers: Preheat your oven to 400°F (200°C). Wash the red bell peppers thoroughly and pat them dry.
2. Coat with Oil: Place the peppers on a baking sheet lined with parchment paper (this makes cleanup a breeze!). Drizzle them with the 2 tablespoons of olive oil, making sure to coat them evenly. Season generously with salt and pepper.
3. Roast the Peppers: Roast the peppers in the preheated oven for about 30-40 minutes, or until their skins are blackened and blistered. Keep an eye on them; you want them nicely charred, but not completely burnt to a crisp.
4. Steam the Peppers: Once the peppers are roasted, carefully transfer them to a heat-safe bowl and cover the bowl tightly with plastic wrap. This creates steam, which helps loosen the skins. Let them steam for about 15-20 minutes. This step is crucial for easy peeling!
5. Peel and Seed the Peppers: After steaming, carefully remove the plastic wrap (be careful of the steam!). The skins should now peel off easily. If they’re still a bit stubborn, you can use a paring knife to help. Remove the stems and seeds from the peppers.
6. Roughly Chop: Roughly chop the roasted red peppers and set them aside. We’ll be adding them to the soup later.

Making the Soup Base

Now that our roasted red peppers are ready, let’s move on to creating the flavorful soup base. This is where all the delicious flavors come together!

1. Sauté the Aromatics: In a large pot or Dutch oven, heat the 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
2. Add the Garlic: Add the minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Add the Liquids and Seasonings: Pour in the vegetable broth (or chicken broth) and the crushed tomatoes. Stir in the dried oregano and red pepper flakes (if using). Season with salt and pepper to taste. Remember, you can always add more seasoning later, so start with a little and adjust as needed.
4. Simmer the Soup: Bring the soup to a simmer, then reduce the heat to low, cover, and let it simmer for at least 15 minutes. This allows the flavors to meld together beautifully. The longer it simmers, the more flavorful it will become! You can even let it simmer for up to an hour for an even deeper flavor.
5. Blend the Soup (Optional): For a smoother soup, you can use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup to a regular blender in batches and blend until smooth. Be very careful when blending hot liquids! If you prefer a chunkier soup, you can skip this step.
6. Add the Roasted Red Peppers: Stir in the chopped roasted red peppers into the soup.
7. Simmer Again: Return the soup to a simmer and cook for another 5-10 minutes to allow the roasted red pepper flavor to infuse into the soup.
8. Add Cream (Optional): If you’re using heavy cream, stir it in now. This will make the soup extra creamy and rich.

Cooking the Ravioli and Assembling the Soup

We’re almost there! Now it’s time to cook the ravioli and bring everything together for a comforting and delicious bowl of Roasted Red Pepper Ravioli Soup.

1. Cook the Ravioli: While the soup is simmering, cook the ravioli according to the package directions. Usually, this involves boiling them in salted water until they float to the surface and are tender. Be careful not to overcook them, as they can become mushy.
2. Drain the Ravioli: Once the ravioli are cooked, drain them well.
3. Assemble the Soup: Ladle the hot soup into bowls. Add a portion of the cooked ravioli to each bowl.
4. Garnish (Optional): Garnish with fresh basil leaves, grated Parmesan cheese, and a drizzle of olive oil, if desired. These garnishes add a touch of freshness and flavor that really complements the soup.
5. Serve Immediately: Serve the Roasted Red Pepper Ravioli Soup immediately and enjoy!

Tips and Variations

Here are a few tips and variations to help you customize this recipe to your liking:

• Spice it Up: If you like a little more heat, add a pinch or two of red pepper flakes to the soup base. You can also use a spicy Italian sausage in place of the ravioli for a heartier and spicier soup.
• Add Vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or zucchini. Sauté them along with the onion and garlic for added flavor and nutrition.
• Use Different Ravioli: You can use any type of ravioli you like in this soup. Cheese ravioli is a classic choice, but spinach and ricotta ravioli or mushroom ravioli would also be delicious.
• Make it Vegan: To make this soup vegan, use vegetable broth, omit the heavy cream, and use vegan ravioli.
• Make it Ahead: The soup base can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it before adding the ravioli.
• Freezing: The soup base can also be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating and adding the ravioli. I don’t recommend freezing the soup with the ravioli already in it, as the ravioli can become mushy when thawed.
• Roasting Alternatives: If you don’t want to roast the peppers in the oven, you can also roast them over an open flame on your stovetop or grill. Just be sure to turn them frequently until they are blackened on all sides. You can also use jarred roasted red peppers, but the flavor won’t be quite as intense.
• Broth Choice: While vegetable broth is a great vegetarian option, chicken broth adds a richer, more savory flavor to the soup. Feel free to experiment and see which you prefer.
• Tomato Paste: For a deeper, more concentrated tomato flavor, you can add a tablespoon or two of tomato paste to the soup base along with the onion and garlic. Cook the tomato paste for a minute or two to caramelize it slightly, which will enhance its flavor.

Enjoy your delicious homemade Roasted Red Pepper Ravioli Soup!

Conclusion:

This Roasted Red Pepper Ravioli Soup isn’t just another soup recipe; it’s a flavor explosion waiting to happen in your kitchen! The smoky sweetness of the roasted red peppers perfectly complements the creamy, cheesy ravioli, creating a symphony of textures and tastes that will leave you craving more. Trust me, once you try this, it’ll become a regular on your meal rotation.

I know what you might be thinking: “Soup and ravioli? Together?” But believe me, the combination is pure genius. The broth, infused with the roasted red pepper flavor, clings beautifully to each ravioli, making every spoonful a delightful experience. It’s comforting, satisfying, and surprisingly easy to make, even on a busy weeknight.

So, why is this a must-try? Because it’s:

* Unbelievably Flavorful: The roasted red peppers bring a depth of flavor that you just can’t get from regular tomato-based soups.
* Quick and Easy: From start to finish, you can have this soup on the table in under an hour.
* Versatile: Easily adaptable to your preferences and dietary needs.
* A Crowd-Pleaser: Perfect for a cozy family dinner or a casual get-together with friends.

Now, let’s talk serving suggestions and variations! I personally love serving this soup with a crusty loaf of bread for dipping. A sprinkle of fresh basil or parsley adds a pop of color and freshness. For a little extra heat, you can add a pinch of red pepper flakes to the broth.

If you’re feeling adventurous, try these variations:

* Creamy Tomato Variation: Add a can of crushed tomatoes for a richer, tomato-based flavor.
* Spicy Kick: Add a diced jalapeño or a dash of hot sauce for a spicy kick.
* Vegetarian Delight: Use vegetable broth and cheese ravioli for a vegetarian-friendly version.
* Protein Boost: Add shredded chicken or Italian sausage for a heartier meal.
* Spinach Addition: Stir in a few handfuls of fresh spinach during the last few minutes of cooking for added nutrients and color.

I’m so excited for you to try this recipe! I truly believe you’ll love it as much as I do. The beauty of this Roasted Red Pepper Ravioli Soup lies in its simplicity and the incredible flavor it delivers.

Don’t be afraid to get creative and experiment with different variations to make it your own. Once you’ve made it, I’d love to hear about your experience! Share your photos and comments on social media using #RoastedRedPepperRavioliSoup or tag me in your posts. I can’t wait to see your creations and hear what you think. Happy cooking! I hope this soup brings you as much joy as it brings me.