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My family's love of pasta dishes inspired my to create this thick and hearty soup. People always rave about the rich tomato base and tender pockets of cheese-filled ravioli.
With Johnsonville Italian Sausage.
Nutritional Facts 1 cup equals 235 calories, 8 g fat (4 g saturated fat), 42 mg cholesterol, 542 mg sodium, 25 g carbohydrate, 4 g fiber, 17 g protein.
Originally published as Ravioli Soup in Home-Style Soups, Salad and Sandwiches Cookbook , p17
Chopping OnionsI’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia
I’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia
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Reviewed on Feb. 21, 2013 by Tabby04
I really loved the sauce that makes up the soup!! The flavor was excellent, and even my little girl said it was very good! :)
Reviewed on Oct. 09, 2012 by Helenw7olf
very good everyone liked it.
Reviewed on Apr. 01, 2012 by akkaren
The soup had a good flavor, but more to the consistency of a spagetti pasta than a soup. Probably would not make it again as a soup.
Reviewed on Feb. 23, 2012 by 1275
Great thick and flavorful soup! I halved the recipe to feed my family of 6. I only had cheese tortellini on hand so I used that instead of ravioli and used the whole 9 oz. packages, the amount was perfect. I left out the tomato paste and used a 28 oz. can of crushed tomatoes and added 1/2 cup beef broth and enough water to equal a soupish consistency. Very yummy, and super easy! :D
Reviewed on Feb. 18, 2012 by grjen
I made this recipe as written with the following exceptions: onion powder instead of onion, dried parsley, and a 24 oz. bag of frozen ravioli. It made a nice, thick soup with plenty of ravioli. Will definitely make again.
Reviewed on Jan. 03, 2012 by jlhinman
I doubled this recipe and there was NONE left!! This was wonderful!!
Reviewed on Feb. 15, 2011 by orenji
I absolutely loved this <3 Nothing bad to say about it :) Very easy to make.
Reviewed on Nov. 07, 2010 by laurenhathaway
I thought that this recipe was fantastic! I used fresh basil (about 6 large leafs, chopped) and I also added a cup of chicken broth and 3/4 cup of cream (half and half) and about double the garlic, and it made it even better!
Reviewed on Jul. 25, 2010 by kbaby67
i modified this recipe for a vegetarian by takin out the beef and it came out delicious, i added a cup of veg. stock instead of one of the cups of water which added alot of flavor and i bet you can use chicken stock and that would add alot of flavor as well. it came out amazing.
Reviewed on Jul. 18, 2010 by wftiger
More ingredients than I like to cook with but this one is worth it. Best soup I have ever had.
Reviewed on Feb. 23, 2010 by plumshoe
I didn't have the 14-1/2 ounce can of crushed tomatoes, I used diced instead. As a result it wasn't as 'soupy', but still has very good flavor. I've never tried thyme in any spaghetti sauce like recipes before, but its great.
Reviewed on Jan. 24, 2010 by berumen
I had the chance to make this soup today.....WE LOVED IT. the flavors are so deep. this soup speaks to me. we will be making this soup again. but i did take out the sugar
Reviewed on Jan. 19, 2010 by berumen
I love this soup. Its very good. Cant wait to have it again.
Reviewed on Dec. 22, 2009 by BREN14224
I used frozen ravioli (a 26 oz bag) and almost 2 lbs of ground beef, half the parsley, and it turned out great!
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