Ravioli Soup
Mix cooked ravioli with a ground beef and tomato soup to make this delicious homemade ravioli soup recipe
Servings 5 servings
Calories 520kcal
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.
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
Serving: 1g | Calories: 520kcal | Carbohydrates: 52g | Protein: 41g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 109mg | Sodium: 2249mg | Potassium: 1269mg | Fiber: 6g | Sugar: 10g | Vitamin A: 538IU | Vitamin C: 17mg | Calcium: 160mg | Iron: 15mg
