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Vegetarian, Meal soups and plant based

Vegetable broth with ravioli and parmesan

Vegetable broth with ravioli and parmesan is a one bowl meal for 4 people, ready in 30 minutes, very easy to make, for about €2.30 per person. Carrots, leeks, and celery simmer in a broth where fresh cheese ravioli then cook. The key is cooking the ravioli right in the broth so they soak up its flavor.

A richly flavored vegetable broth where tender ravioli simmer gently, topped with grated parmesan, the ultimate comfort bowl.

Vegetable broth with ravioli and parmesan
Total time
30 min
Difficulty
Very easy
Cost per person
€2.30
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

This is the kind of dish that warms you up with almost no effort. The broth takes on the flavor of the vegetables simmering in it, then thickens slightly from the starch released by the ravioli as they cook. The melting cheese inside the pasta and the grated parmesan on top give this bowl real body, even though it looks light.

It's a classic weeknight recipe, the one you throw together when you get home late without any planning. Kids love fishing the ravioli out with a spoon, and adults appreciate this simple bowl after a long day. Mon Chou likes to suggest it when the fridge only has a few vegetables and some leftover fresh ravioli.

The ingredients

4 people

Pantry

  • vegetable brothoften in the pantry 1.2 l
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Fruits and vegetables

  • carrots 2
  • leeks 2
  • celery stalk 1
  • parsley 1 sprigs

Dairy

  • fresh cheese ravioli 500 g
  • parmesan 60 g

Allergens Gluten, Eggs, Lactose

The step by step recipe

  1. Cut the carrots, leeks, and celery into small dice or thin rounds.

    The finer they are, the faster they cook in the broth.

  2. Bring the broth to a simmer and cook the vegetables. 10 min

    Keep it at a gentle simmer so the broth stays clear.

  3. Drop the ravioli into the broth and let them cook. 4 min

    Stir gently, the ravioli can tear easily.

  4. Add pepper, taste, and adjust the seasoning.

    The parmesan will add more salt, so go easy at this stage.

  5. Serve in big bowls with grated parmesan and chopped parsley.

    A drizzle of olive oil on the bowl adds a nice shine.

Our tips to get it right

  • Pick fresh ravioli over dried ones, they cook in just a few minutes and keep a soft, melting texture in the broth.
  • Cut all the vegetables roughly the same size so they cook evenly and stay pleasant to eat with a spoon.
  • Don't over salt the broth at the start, the parmesan and often the store bought broth already add plenty of salt.

The variations

  • Swap the cheese ravioli for meat or mushroom ravioli depending on what you have on hand.
  • For a strict vegetarian version, check that the parmesan you use is made without animal rennet, or swap it for a vegetarian hard cheese.
  • For rushed kids, blend part of the cooked vegetables into the broth before adding the ravioli, the flavor stays mild and the texture smoother.

What to serve it with

  • A slice of toasted country bread
  • A simple green salad
  • A drizzle of olive oil on top

Storage

The broth keeps 2 to 3 days in the fridge in a sealed container, though the ravioli soften a bit over time. It doesn't freeze well because of the pasta, so it's better to freeze the plain vegetable broth and add fresh ravioli when serving. Reheat gently over low heat, adding a splash of water or broth if needed.

Questions about this dish

Can I use dried ravioli instead of fresh?

Yes, but the cooking time will be longer, about 8 to 10 minutes depending on the brand. Taste often so they don't turn too soft in the broth.

How do I keep the ravioli from breaking apart in the broth?

Stir very gently with a wooden spoon and avoid handling them too much. A gentle simmer rather than a hard boil is much kinder to them.

Can I make this broth ahead of time?

Make the broth with the vegetables ahead and keep it in the fridge. Add the ravioli only when serving, they'll cook in 4 minutes and stay tender.

What cheese can I use if I don't have parmesan?

Grana padano or a well aged comté work very well instead. Pick a hard cheese that grates easily to keep the same effect.

How long does it take to make a vegetable broth with ravioli and parmesan?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a vegetable broth with ravioli and parmesan?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a vegetable broth with ravioli and parmesan cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, lactose. Always check the labels of the products you buy.

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