Make this delicious Ravioli Soup recipe for cold winter nights! Prepare a ground beef and tomato soup base and mix in mini ravioli.
Easy Winter Soup To Warm you up
The busy time between holidays can be overwhelming, but this cheesy ravioli soup will help keep you going. It’s a great balance of veggies, proteins, healthy fats, and carbs. It’s warm and inviting and delicious. Who doesn’t love an easy soup on bury weeknights?
This is technically a meat heavy soup but you can definitely swap out that ground beef for something like beyond meat, lentils, or even just leave it out for a nice tomato-y pasta soup seasoned with basil and oregano! There are also different ravioli or tortellini options you can use.
Cook the ravioli separately from the tomato beef broth so that it cooks properly. This soup is perfect for busy week nights because you can use frozen ravioli and comes together in just 30 minutes.
- Measuring spoons and measuring cups
- Liquid measuring cup
- Large pot for soup
- Medium pot for boiling pasta
Pasta Options for this soup
I use a cheese ravioli in this ravioli soup recipe, but there are plenty of other options. My second choice would be a spinach and cheese ravioli.
There are many different types of vegetable filled raviolis that would work well in this, depending what your flavor preferences are. Either way your family with love this soup.
You can also use tortellini instead, which is simply a different shaped filled pasta. Whatever your taste preferences are, you can probably make it work!
There are even dairy and gluten free ravioli options available for you to purchase for this simple ravioli soup. Kite Hill is one of the ravioli brands that I like best for a dairy free option.
Ravioli Soup Recipe Ingredients
- Cheese ravioli or mini cheese ravioli
- Ground beef
- Garlic powder
- Dried Basil
- Dried Oregano
- Tomato paste
- Crushed tomatoes
- Beef broth
- Parmesan cheese
This ravioli soup recipe calls for ground beef, but you could use any type of ground meat in it’s place like turkey or chicken. You can even use chicken broth instead of beef broth.
You can also use impossible meat or beyond beef to make it vegetarian friendly, you’d just also need to change the stock to vegetable stock.
Another plant based substitution is a mix of ground lentils and mushrooms. This will make a meaty and flavorful texture.
How to make this Ravioli Soup
Step 1: Brown the beef
To begin, heat a large pot over medium heat and add in the ground beef. Break it up into crumbles and brown for about five minutes.
Then, season the beef with salt, pepper, garlic powder, dried basil, and dried oregano. Sauté for another minute.
Step 2: Add Other Ingredients
Then, mix the tomato paste, crushed tomatoes, and beef broth into the pot. Turn heat on high and bring to a boil.
Reduce the temperature and simmer for 20 minutes. While the soup simmers, prepare the pasta.
Step 3: Boil the Pasta
Next, boil the ravioli in salted water in a separate pot until cooked through. Follow the pasta instructions. Drain the ravioli and set aside.
Step 4: Serve
Finally, stir the parmesan cheese into the simmered soup. Pour a serving of ravioli into a bowl and top with the soup.
Serve with more parmesan cheese and fresh herbs. I also like to serve this soup with toasted bread for dipping in any extra broth.
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
- Tomato Basil Meatball Soup
- Classic Vegetable Soup
- Sweet Potato and Sausage Curry Soup
- Whole30 Loaded Baked Potato Soup
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!
- 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 with salt, pepper, garlic powder, dried basil, and dried oregano. Toss into the beef and saute for another minute
- Mix the tomato paste, crushed tomatoes, and beef broth into the pan. Increase the heat to high and bring the soup to a boil. Reduce to a simmer and simmer the soup for 20 minutes.
- While the soup simmers, boil the ravioli in salted water until cooked through. Drain and set aside. Stir the parmesan cheese into the simmered soup. Pour a serving of ravioli into a bowl and top with the soup. Serve with more parmesan cheese and fresh herbs.