Grain-Free Ravioli Soup

5 from 1 reviews


  • 1 tablespoon avocado oil
  • 1/2 yellow onion, minced
  • 3 garlic cloves, minced
  • 3 carrots, diced
  • 1 teaspoon salt
  • 1 tablespoon Italian seasonings
  • 64 ounces vegetable broth (or beef/chicken bone broth)
  • 2 tablespoons tomato paste
  • 24 ounces diced tomatoes
  • 1 package (10 ounces) grain-free cheese ravioli or preferred brand
  • 3 cups chopped kale
  • 1/2 teaspoon black pepper
  • optional – couple tablespoons of heavy cream or coconut cream
  • for garnish – fresh parsley, fresh basil, and parmesan on top


  1. Place the avocado oil in a large soup pot over medium heat. Add yellow onion and cook for 5 minutes, until soft and translucent. Then add the garlic cloves and cook for another 3 minutes, until fragrant. Add carrots, salt and Italian seasonings to the onion mixture and mix to combined.
  2. Pour the vegetable broth, tomato paste, and diced tomatoes into the pot, mix well, then cover and put on high heat to bring to a boil. Once boiling, add the ravioli. Cook time will range depending on the directions on box. For my grain-free cheese ravioli, the cook time is 7 minutes and 30 seconds. Halfway through the cooking process of the ravioli, add chopped kale to cook for the remaining time with the ravioli. Lastly, add black pepper and any cream, if preferred.
  3. Top soup with parsley, basil, and parmesan on top!

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