Ravioli Soup
Updated Oct 26, 2025
This ravioli soup recipe is made in one pot and uses premade cheese-filled ravioli, cooked until al dente in a ground beef tomato base in 30 minutes.
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My ravioli soup is so good!
Some of my favorite recipes are one-pot dishes, and this Ravioli soup is def in my top 10 faves. In between my kids’ schedule, my schedule, and my husband’s schedule, I need easy recipes that use as little dishes as possible so I don’t have to cleanup much! That’s were this Ravioli Soup comes in!
One of my favorite parts about this ravioli soup recipe is that it’s a meal on its own, but if you served it with garlic bread I don’t think anyone would complain!
Happy Cooking!
– Yumna
Ravioli Soup Ingredients
- Ravioli: I use cheese-filled, but you can use any kind you’d like. If you have small children, mini ravioli is a great option!
- Ground beef: I use lean ground beef, but you could try turkey or chicken.
- Canned tomatoes: Make sure to buy crushed tomatoes, not diced ones!
- Vegetable broth: Chicken broth also works.
- Onion and garlic: You’ll need a chopped onion and minced garlic for this ravioli soup.
- Olive oil: For cooking the ground beef, onion, and garlic!
- Seasonings: I keep it simple with salt, pepper, and dried basil. You could use 2 teaspoons of Italian seasoning instead of the basil!
- Parmesan cheese: You’ll want to grate plenty of Parmesan cheese to serve with this Italian ravioli soup.
How to Make Ravioli Soup
Ravioli Soup Recipe
This ravioli soup recipe is made in one pot and uses premade cheese-filled ravioli, cooked until al dente in a ground beef tomato base in 30 minutes.
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Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 large onion chopped
- 2 teaspoons dried basil
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 3 garlic cloves minced
- 1 (25-ounce) can crushed tomatoes
- 4 cups low-sodium vegetable broth
- 8-10 ounces Ravioli
- Grated Parmesan cheese for serving
- Fresh basil for serving
Instructions
- Heat the oil in a large pot over medium heat. Add the ground beef, onion, basil, salt, and black pepper. Cook, breaking up the beef with a wooden spoon, until the meat is browned and the onion is soft, about 8–10 minutes.
- Stir in the garlic and cook until fragrant, about 1 minute.
- Pour in the crushed tomatoes and vegetable broth. Stir to combine, then bring the mixture to a boil. Reduce the heat to low and let it simmer uncovered for 15 minutes, stirring occasionally.
- Add the ravioli and cook until al dente, 5–8 minutes.
- Ladle into bowls and top with grated Parmesan cheese and fresh basil, if desired.
Notes
The nutrition label does not include optional parmesan cheese garnish.
1 tablespoon olive oil
1 pound lean ground beef
Salt and pepper
1 large onion chopped
2 garlic cloves minced
2 tablespoons fresh basil or 1 teaspoon dried
6 ounces tomato paste
2 tomatoes chopped
5 cups water
8 ounces mini Ravioli
Grated Parmesan cheese for serving
Fresh basil for serving
Instructions
In a large saucepan, heat the olive oil and add the ground beef with salt and pepper to taste. Cook until browned, breaking it up as it cooks with a wooden spoon for 4-5 minutes
Add the chopped onions and garlic, and cook for 2-3 minutes until the onions soften and become fragrant.
Add the fresh basil, tomato paste, chopped tomatoes and water and mix to combine. Bring to a boil. Then. reduce heat and simmer for 15 minutes, stirring occasionally.
Add the ravioli and cook for 5-8 minutes, until the pasta is tender. Add more water if the pasta absorbs too much of the liquid.
Serve with grated Parmesan cheese and fresh basil, if desired.
- My Top Tip: Choose a big enough pot. You want there to be enough room so the ground beef browns well! If you have a 5- or 7-quart Dutch oven or stockpot, I’d use that!
- Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
- Freezing. This soup will last in the freezer in a freezer-safe container for up to 3 months. When ready to eat, just thaw in the fridge before reheating on the stovetop or in the microwave.
1 tablespoon olive oil
1 pound lean ground beef
Salt and pepper
1 large onion chopped
2 garlic cloves minced
2 tablespoons fresh basil or 1 teaspoon dried
6 ounces tomato paste
2 tomatoes chopped
5 cups water
8 ounces mini Ravioli
Grated Parmesan cheese for serving
Fresh basil for serving
Instructions
In a large saucepan, heat the olive oil and add the ground beef with salt and pepper to taste. Cook until browned, breaking it up as it cooks with a wooden spoon for 4-5 minutes
Add the chopped onions and garlic, and cook for 2-3 minutes until the onions soften and become fragrant.
Add the fresh basil, tomato paste, chopped tomatoes and water and mix to combine. Bring to a boil. Then. reduce heat and simmer for 15 minutes, stirring occasionally.
Add the ravioli and cook for 5-8 minutes, until the pasta is tender. Add more water if the pasta absorbs too much of the liquid.
Serve with grated Parmesan cheese and fresh basil, if desired.
Nutrition
Serving: 2cups, Calories: 511kcal, Carbohydrates: 44g, Protein: 36g, Fat: 22g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 104mg, Sodium: 1097mg, Potassium: 964mg, Fiber: 7g, Sugar: 12g, Vitamin A: 387IU, Vitamin C: 20mg, Calcium: 111mg, Iron: 11mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Add leafy greens. In the last couple minutes of cooking, stir in a few handfuls of baby spinach or chopped kale!
- Add vegetables. I’ll never say no to more veggies. Try finely chopping a zucchini or summer squash and cooking it with the ground beef and onions.
- Try a different pasta. This beef ravioli soup is also great with other pasta! I made it with cheese-filled tortellini recently and it was a hit.
Recipe Tips
- Choose a big enough pot. You want there to be enough room so the ground beef browns well! If you have a 5- or 7-quart Dutch oven or stockpot, I’d use that!
- Make crushed tomatoes yourself. Sometimes my grocery store is out of crushed tomatoes. When that happens, I take whole tomatoes, add them to a blender, and blend them until they’re the right texture!
- Don’t overcook the ravioli. You want the ravioli to still have a little bite to it. I’d start checking the pasta a minute or 2 before the package says it’ll be done!
- Simmer gently. This will help you avoid overcooking the ravioli. Remember that simmering = small bubbles!
Serving Ideas
- Bread: Try my 2-cheese garlic cheese bread or 4-ingredient garlic knots.
- Salad: You can’t go wrong with a massaged kale salad, garden salad, or classic Caesar salad.
- Vegetables: I usually toss a green veggie into a pan and make sauteed broccoli, sauteed green beans, or even sauteed spinach.
FAQs
How do I prevent the ravioli from getting soggy?
If you serve the soup right away, this shouldn’t be an issue! But if you’re planning on making this easy ravioli soup ahead of time, I would cook the ravioli separately and then just gently reheat them in the soup.
Comments
This soup is amazing! I also use Italian sausage taken out of casing in place of or added to the ground beef. It freezes great. My whole family loves it.
Unfortunately, I am on my last bag of Trader Joe’s ravioli and now they have discontinued them! I called a few area stores (in MA) to find the reason why but no one knew?! 🙁 I wish I had known as I would have stocked up.
Thank you! That sounds perfect.
So I just made this soup tonight…I have a teenager and a 5 year old, both picky eaters. Well they LOVED IT! In fact I loved it so much, that I did a Instagram story about it and texted my sister in law to check out this and many other recipes I’ve made from FeelGoodFoodie. This soup is quick, easy to make, and appeals to many. The only modifications I made, was adding about a heaping tablespoon of cornstarch to the “tomato broth” as well as adding a bit more salt, because I used a very lean ground beef. Other than that, this recipe will be a staple in my soup recipe favourites. Enjoy!!
Wow thank you so much for the feedback! I love hearing about how your family loved it. Thanks for taking the time to share your experience!! 🙂
My whole family loved this recipe including my 13 month old! So yummy
Thank you so much for sharing! So glad you all loved it!
Soo delicious, I’ve been making it at least once a week.
Hello
I am wondering where do you find the mini raviolis? Are they cheese or meat? I have looked every where in my are and unable to find. But I am in a small town are but I do adventure out! ?
Thank you for your time
Lanette
Hi there! I found them at Trader Joe’s! They are stuffed with cheese and quite delicious! But you can use any other ravioli you like or any other pasta in its place.
It’s the best soup I’ve ever cooked. Delicious, original and yet so simple. No more words, just go ahead and cook it, you won’t regret.
Thanks so much! I’m so happy to hear that you enjoyed the recipe!! 🙂
The perfect comfort food. Don’t forget to share.