Description
A comforting and hearty Ravioli Soup combining savory ground beef, flavorful herbs, crushed tomatoes, and tender cheese ravioli, perfect for a satisfying meal.
Ingredients
Scale
Meat and Seasoning
- 1 lb ground beef
- 1.5 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 2 tsp dried basil
- 1 tsp dried oregano
Soup Base
- 2 tbsp tomato paste
- 28 oz crushed tomatoes
- 4 cups beef broth
- 2 tbsp parmesan cheese
Pasta
- 1 lb cheese ravioli or mini cheese ravioli
Instructions
- Brown the meat: Heat a large pot over medium heat and add the ground beef. Break it up into crumbles and cook until browned, about 5 minutes. Season with salt, pepper, garlic powder, dried basil, and dried oregano. Saute for another minute to blend the flavors.
- Make the soup base: Stir in the tomato paste, crushed tomatoes, and beef broth. Increase heat to high and bring the soup to a boil.
- Simmer the soup: Reduce the heat to low and let the soup simmer for 20 minutes to develop flavors.
- Cook ravioli: While the soup simmers, boil the ravioli in salted water until cooked through, about 4-5 minutes. Drain and set aside.
- Finish the soup: Stir the parmesan cheese into the simmered soup to add richness and flavor.
- Serve: Place a portion of cooked ravioli into serving bowls and ladle the hot soup over it. Garnish with extra parmesan cheese and fresh herbs if desired. Serve immediately.
Notes
- Use fresh or frozen ravioli depending on availability.
- Ground turkey or Italian sausage can be substituted for ground beef for variation.
- Adding fresh herbs like parsley or basil on top can enhance flavor.
- If you prefer a spicier soup, add red pepper flakes when seasoning the beef.
- Leftover soup can be refrigerated for up to 3 days; reheat gently on stovetop.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 400 kcal
- Sugar: 7 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 55 mg
