Make this delicious Ravioli Soup recipe for cold winter nights! Prepare a ground beef and tomato soup base and mix in mini ravioli for a fun twist on the usual ravioli with marinara.
If you’re looking for another soup with Italian flavors, try this Instant Pot Zuppa Toscana or Tomato Basil Meatball Soup.
45 minutes
Protein packed
Quick Look: Ravioli Soup
- ⏱️ Prep Time: 10 minutes
- 👩🍳 Cook Time: 35 minutes
- 🕖 Total Time: 45 minutes
- 🍅 Servings: 5 servings
- ⚡️ Calories: 520 calories per serving (based on nutrition panel)
- 🔥 Cooking Method: Brown beef and then simmer soup in one pot
- 🛒 Main Ingredients: ground beef, crushed tomatoes, beef broth and cheese ravioli
- ⭐️ Difficulty: Very easy! This soup is made with simple ingredients and is made in one pot!
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Jessica left this 5 star review ⭐️⭐️⭐️⭐️⭐️
“Easy and delicious! It was approved by, and recommended by, my very picky spouse 🤪 Perfect for a cold, snowy night.”
Why You’ll Love this Recipe
- Full meal in one pot – use just one pot to make a satisfying meal with protein, fats and carbs. This recipe makes a big enough batch that it is great for families!
- Satisfying and protein packed – this soup has 41g of protein per serving making it not only delicious, but also very filling.
- Great for leftovers – I love to have soup as leftovers! This one reheats wonderfully especially when you add some fresh herbs and parmesan cheese on top.
Ingredients Needed
- Ground beef – brown and crumble lean ground beef to add hearty protein to this soup. You can use any ground meat in its place or even plant based ground meat.
- Seasoning blend – salt, pepper, garlic powder, dried basil and dried oregano add tons of flavor to this simple soup! Add even more flavor and spice by adding things like crushed red pepper.
- Tomato paste – mix tomato paste in with the ground beef to give the tomato beef broth depth of flavor.
- Crushed tomatoes – Canned crushed tomatoes are a great way to add rich tomato flavor to this soup without any extra prep work. Just open the can and pour it in!
- Beef broth – beef broth adds even more flavor to the broth and balances the tomato flavor. You can add more protein to this soup but using beef bone broth.
- Mini cheese ravioli – I buy small cheese ravioli in the freezer section and dump them straight into the broth from frozen. It makes this dinner SO simple!
- Parmesan cheese – mix grated parmesan cheese directly into the soup and grate more on top for delicious and cheesy umami flavor.
If you’re looking for another hearty one pot pasta meal, try this baked gnocchi skillet or high protein lazy lasagna.
How to make ravioli Soup
Step 1: Brown lean ground beef, break into crumbles and season with salt, pepper, garlic powder, basil, and oregano.
Step 2: Mix tomato paste, crushed tomatoes, beef broth, and ravioli into beef.
Step 3: Simmer soup until ravioli are soft and cooked through. Mix in parmesan cheese. Serve with more parmesan cheese and fresh herbs.
Mad’s Expert Tips for the Best Ravioli Soup🥫 🥣
- Cook the ground beef until browned – make sure to get little browned bits on the cooked browned beef before you add tomato paste to the pot. The browning adds lots more flavor to the soup.
- Season with Italian seasoning blend to save time – substitute seasonings with 2 tbsp of an Italian seasoning. If you’re seasoning blend does not have salt in it, use 1.5 tbsp of the seasoning and add 2 tsp kosher salt.
- Use tortellini in place of ravioli – if you cannot find small cheese ravioli, you can use cheese tortellini instead. I sometimes use basil or spinach tortellini to change up the flavor.
Tortellini and ravioli are also interchangeable ingredients in this baked tortellini with chicken recipe.
Storage, reheating and freezing
Once fully cooled, store this ravioli soup in an airtight container in the refrigerator for up to 4 days. Reheat in a pot on the stove until warmed through.
Mix the ravioli into the soup and allow it to cool completely. Store in an airtight container in the freezer for up to 3 months. I like to store in individual portions in souper cubes.
Check out these other Great Winter Soups
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
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Recipe
Ravioli Soup
Ingredients
- 1 lb cheese ravioli or mini cheese ravioli
- 1 lb lean ground beef
- 2 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 2 tsp dried basil
- 1 tsp dried oregano
- 3 tbsp tomato paste
- 28 oz crushed tomatoes
- 4 cups beef broth
- 1/4 cup parmesan cheese freshly grated
Instructions
- Heat a large pot over medium heat and add the ground beef to the pan. Break up the meat into crumbles and brown for about 5 minutes.
- Season the beef salt, pepper, garlic powder, dried basil, and dried oregano and saute for another minute
- Mix the tomato paste in with the beef and allow it to cook for a minute or so.
- Pour crushed tomatoes, beef broth and ravioli into the pot Increase the heat to high and bring the soup to a boil. Reduce to a simmer and simmer the soup for 20 minutes.
- Stir the parmesan cheese into the simmered soup. Serve immediately with more parmesan cheese and fresh herbs.
Recipe Notes
- Cook the ground beef until browned – make sure to get little browned bits on the cooked browned beef before you add tomato paste to the pot. The browning adds lots more flavor to the soup.
- Season with Italian seasoning blend to save time – substitute seasonings with 2 tbsp of an Italian seasoning. If you’re seasoning blend does not have salt in it, use 1.5 tbsp of the seasoning and add 2 tsp kosher salt.
- Use tortellini in place of ravioli – if you cannot find small cheese ravioli, you can use cheese tortellini instead. I sometimes use basil or spinach tortellini to change up the flavor.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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