Easy Ravioli Soup
User Reviews
5
Easy Ravioli Soup
Description
Easy Ravioli Soup begins by browning lean ground beef with salt and pepper, then softening onions and garlic. Fresh basil, tomato paste, chopped tomatoes, and water join to create a tomato-rich broth simmered for 15 minutes. Mini ravioli cook directly in the broth until tender, absorbing the flavors. The soup is finished with grated Parmesan cheese and fresh basil for garnish.
The texture includes tender pasta and a mildly thickened tomato-based broth with meat and aromatic herbs contributing depth. It’s a filling soup suitable for lunch or dinner, served with bread or salad if desired. The mini ravioli add body and bite without needing separate pasta preparation.
Leftovers keep well refrigerated for several days or frozen for months. Variations can substitute ground turkey or chicken, omit meat for a vegetarian version using vegetables, or switch canned tomatoes depending on availability. Fresh or dried herbs can adjust flavor nuances. Gluten-free ravioli options can make the soup suitable as needed.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef lean
- salt
- black pepper
- 1 onion chopped, large
- 2 garlic minced, cloves
- 2 tablespoons basil or 1 teaspoon dried, fresh
- 6 ounces tomato paste
- 2 tomato chopped
- 5 cups water
- 8 ounces ravioli mini
- Parmesan Cheese for serving, grated
- basil for serving, fresh
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 past is tender. Add more water if the pasta absorbs too much of the liquid.
- Serve with grated Parmesan cheese and fresh basil, if desired.
Notes
- Store leftovers tightly covered in the refrigerator for 3–4 days or in the freezer up to 3 months. Thaw before reheating gently on stove or microwave.
- Ground turkey or chicken can replace ground beef for a leaner option.
- For a vegetarian version, substitute meat with mushrooms, eggplant, or zucchini.
- If fresh tomatoes are unavailable, canned diced or crushed tomatoes work; omit tomato paste when using canned tomatoes.
- Other fresh herbs like oregano, parsley, or thyme can substitute basil, or use 1 teaspoon of dried herbs.
- Use gluten-free ravioli or pasta to make the soup gluten-free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 25g | 8% |
| Protein | 24g | 48% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 67mg | 22% |
| Sodium | 521mg | 22% |
| Potassium | 673mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 809IU | 16% |
| Vitamin C | 13mg | 14% |
| Calcium | 41mg | 4% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
