• Partnered with
  • Quick
  • Easy
  • Serves 4
  • 30 mins cook

Comforting vegetable and ravioli soup

Vegetable and ravioli soup

This freezer-friendly vegetable and ravioli soup is the perfect recipe to stash away for easy dinners when time just isn't up your sleeve. It's filled with chorizo, garlic and courgette for a nourishing and comforting meal


  • 1 tbsp olive oil
  • 2 chorizo sausages, thinly sliced
  • 1 onion, chopped
  • 2 carrots, peeled, chopped
  • 2 cloves garlic, crushed
  • 2 L chicken stock
  • 400 g can crushed tomatoes
  • 3 rosemary sprigs
  • 2 courgettes, chopped
  • 300 g fresh ravioli of choice
  • 100 g baby spinach
  • grated parmesan and garlic bread, to serve


  1. In a large saucepan, heat the oil on medium heat. Sauté the chorizo and onion for 4-5 minutes until the onion is tender and the chorizo releases its oils.
  2. Add the carrot and garlic and cook, stirring, for 4-5 minutes.
  3. Mix in the stock, tomatoes and rosemary. Bring to the boil. Reduce the heat to low and simmer for 15 minutes.
  4. Add the courgettes and ravioli. Simmer for 4-5 minutes until the ravioli floats and is tender. Remove from heat. Season to taste.
  5. To freeze, cool completely and transfer to freezer containers or resealable bags. Label and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
  6. Reheat the soup on medium heat and bring to the boil. Stir spinach into the soup and sprinkle with Parmesan. Accompany with crusty bread.
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