Ravioli Soup Recipe

Ravioli Soup Recipe photo by Taste of Home

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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.

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Ravioli Soup Recipe

Prep: 20 min. Cook: 45 min.

Yield: 10 Servings

20 45 65

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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2 cups water
2 cans (one 28 ounces, one 14-1/2 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
1-1/2 cups chopped onions
1/4 cup minced fresh parsley
2 garlic cloves, minced
3/4 teaspoon dried basil
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon onion salt
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 package (9 ounces) refrigerated cheese ravioli
1/4 cup grated Parmesan cheese
Additional minced fresh parsley, optional

Directions

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, tomato paste, onions, parsley, garlic, basil, sugar, oregano, onion salt, salt, pepper and thyme; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Cook ravioli according to package directions; drain. Add to soup and heat through. Stir in the Parmesan cheese. Sprinkle with additional parsley if desired. Yield: 10 servings (2-1/2 quarts).

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 Onions

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