Ravioli Soup Recipe
Ravioli Soup Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 45 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 45 min.

Ingredients

  • 1 pound ground beef
  • 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).
Originally published as Ravioli Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p17

Nutritional Facts

1 cup: 235 calories, 8g fat (4g saturated fat), 42mg cholesterol, 542mg sodium, 25g carbohydrate (5g sugars, 4g fiber), 17g protein.

  • 1 pound ground beef
  • 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
  1. 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.
  2. 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).
Originally published as Ravioli Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p17

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Reviews forRavioli Soup

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MY REVIEW
Jaagleam User ID: 2553249 41505
Reviewed Jan. 6, 2014

"Made this soup for the first time tonight. I didnt think of it as a soup. 1st, it was more like a pasta sauce with ravioli. 2nd, there wasnt enought ravioli for all that sauce. The taste was good, but still not the consistency of soup. Next time I will halve the the tomatoes and add chicken broth to make it more like soup."

MY REVIEW
Tabby04 User ID: 5515271 43172
Reviewed Feb. 21, 2013

"I really loved the sauce that makes up the soup!! The flavor was excellent, and even my little girl said it was very good! :)"

MY REVIEW
Helenw7olf User ID: 6908048 202167
Reviewed Oct. 9, 2012

"very good everyone liked it."

MY REVIEW
akkaren User ID: 3708927 41503
Reviewed Apr. 1, 2012

"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."

MY REVIEW
1275 User ID: 6324211 202166
Reviewed Feb. 23, 2012

"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"

MY REVIEW
grjen User ID: 2792354 17698
Reviewed Feb. 18, 2012

"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."

MY REVIEW
jlhinman User ID: 1519598 48351
Reviewed Jan. 3, 2012

"I doubled this recipe and there was NONE left!! This was wonderful!!"

MY REVIEW
orenji User ID: 5825596 45173
Reviewed Feb. 15, 2011

"I absolutely loved this <3 Nothing bad to say about it :) Very easy to make."

MY REVIEW
laurenhathaway User ID: 5580057 47823
Reviewed Nov. 7, 2010

"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!"

MY REVIEW
kbaby67 User ID: 5312733 19015
Reviewed Jul. 25, 2010

"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."

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