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.
Servings: 4 servings
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.
Video
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
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