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Ravioli Soup with Grated Zucchini and Spinach

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Ravioli Soup with Grated Succhini and Spinach

Ravioli Soup with Grated Zucchini and Spinach

Jessica Braider
This 5-ingredient ravioli soup is takes just 10 minutes to make and so easy that you may even have time to let the kids help you make it—or make it themselves if they’re old enough.
Cook Time 15 minutes
Total Time 15 minutes
Course Main Dish, Soup
Cuisine Italian, Mediterranean
Servings 4 servings


  • 15 oz. chicken or vegetable broth
  • 10 oz. refrigerated cheese ravioli about 20 small raviolis
  • 1 zucchini or yellow squash 8 – 10 oz.
  • 2 ounces baby spinach about 2 cups
  • 1/4 cup shredded Parmesan cheese or to taste


  • Pour the broth in a medium to large stockpot over high heat, add 2 cups of water to the pot, and cover it to bring it to a boil.
  • Add the ravioli to the pot, cover it to bring it back to a boil, then uncover it and let it cook for 3 minutes, stirring occasionally.
  • Meanwhile, grate the zucchini with a cheese grater. When the pasta is one minute from being fully cooked, stir the zucchini and spinach into the soup and cook it for 1 – 2 more minutes, until the spinach is wilted and the zucchini is tender.
  • Divide the soup into 4 bowls, and season each bowl with Parmesan cheese and pepper, to taste.


Tip:  The zucchini will be less flimsy and easier to grate if you cut it in half the short way first.
Scramble Flavor Booster:  Top the soup with freshly grated aged Parmesan cheese and season it with freshly ground black pepper.

Nutritional Information per Serving (% based upon Daily Values): Calories 272, Total Fat 10g, 15%, Saturated Fat 3.5g, 18.5%, Cholesterol 42mg, 14%, Sodium 748.5mg, 31%, Carbohydrate 32.5g, 11%, Dietary Fiber 3.5g, 14.5%, Sugar 3.5g, Protein 13.5g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dinner, Fall, Kid-Friendly, Kosher, Main Dish, Nut-Free, Soups & Stews, Summer, Vegetarian
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