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Creamy Ravioli Soup

Prep Time: 10 mins Cook Time 15-20 mins


  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth)
  • 2 cups water
  • 2 tablespoons Folona Bone Broth powder
  • 1 cup heavy cream
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 package (about 9 ounces) of refrigerated ravioli (your choice of filling)
  • 2 cups fresh spinach, chopped
  • Grated Parmesan cheese for garnish
  • Fresh basil leaves for garnish


  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent and fragrant about 3-4 minutes.
  2. Add the vegetable broth and water to the pot, and bring it to a boil. Once boiling, reduce the heat to low.
  3. In a small bowl, whisk together the Folona Bone Broth powder and a little bit of the broth from the pot to dissolve it completely. Then, add the mixture back to the pot, stirring well to combine.
  4. Stir in the heavy cream, dried basil, dried oregano, salt, and pepper. Let the soup simmer for about 10 minutes to allow the flavors to meld together.
  5. While the soup is simmering, cook the ravioli according to the package instructions. Drain them and set aside.
  6. Add the chopped spinach to the soup and cook for an additional 2-3 minutes until the spinach wilts.
  7. To serve, divide the cooked ravioli among serving bowls. Ladle the creamy soup over the ravioli, making sure to include spinach in each bowl.
  8. Garnish with grated Parmesan cheese and fresh basil leaves.
  9. Enjoy your creamy ravioli soup with Folona Bone Broth powder!

Nutrition Facts

Serving Size: 1/4th of the recipe (approximately)
Calories: 400-450 Total Fat: 25-30g Saturated Fat: 13-15g Trans Fat: 0.5g
Cholesterol: 70-80mg Sodium: 800-900mg Total Carbohydrate: 35-40g
Dietary Fiber: 3-4g Sugars: 4-6g Protein: 10-12g 

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