Ravioli Soup

Total Time Prep: 20 min. Cook: 45 min.
Yield 10 servings (2-1/2 quarts)
Test Kitchen Approved
Beef, vegetables and cheese-stuffed ravioli come together in this satisfying ravioli soup that's equally simple to make. Serve it with garlic bread or an antipasto salad.

Ingredients

  • 1 pound ground beef
  • 2 cups water
  • 2 cans (one 28 ounces, one 14-1/2 ounces) crushed tomatoes
  • 1 can (6 ounces) tomato paste
  • 1-1/2 cups chopped onions
  • 1/4 cup minced fresh parsley
  • 2 garlic cloves, minced
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 1 package (9 ounces) refrigerated cheese ravioli
  • 1/4 cup grated Parmesan cheese
  • Optional: Additional minced fresh parsley or fresh oregano leaves

Directions

  1. In a Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes, breaking it into crumbles; drain. Add the water, tomatoes, tomato paste, onions, parsley, garlic, basil, sugar, oregano, onion salt, salt, pepper and thyme; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  2. Cook ravioli according to package directions; drain. Add to soup and heat through. Stir in the Parmesan cheese. If desired, sprinkle with additional fresh parsley or oregano leaves.

Nutrition Facts

1 cup: 235 calories, 8g fat (4g saturated fat), 42mg cholesterol, 542mg sodium, 25g carbohydrate (5g sugars, 4g fiber), 17g protein.

We adore everything pasta, so I used it as the inspiration for this unique soup. The meaty tomato base pairs perfectly with the cheesy ravioli pillows. My family can't get enough of this dish! —Shelley Way, Cheyenne, Wyoming
Recipe Creator

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