Ravioli Soup Recipe
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Ravioli Soup Recipe

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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.
TOTAL TIME: Prep: 20 min. Cook: 45 min.
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Cook: 45 min.
MAKES: 10 servings


  • 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

Nutritional Facts

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


  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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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."

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! :)"

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

"very good everyone liked it."

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."

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"

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."

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

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

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

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

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!"

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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