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Ravioli Soup

Total Time

Prep: 20 min. Cook: 45 min.

Makes

10 servings (2-1/2 quarts)

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. —Shelley Way, Cheyenne, Wyoming
Ravioli Soup Recipe photo by Taste of Home

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

  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.

Nutrition Facts

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

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Reviews

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Average Rating:
  • MrsE1
    Sep 16, 2017

    Made this soup as a test run for a soup party I'll be attending in October. Glad I tried it before the party. As the recipe is written, it is not soup. It is a very tomato-y , thick sauce with too little pasta. I made it again with a few alterations: I deleted the tomato paste, used only one 28-oz crushed tomatoes and added 2 to 2-1/2 cups chicken broth. This cut down on the sauce-like taste and consistency. I also added another pkg of ravioli. With these alterations it's more like soup and had a better flavor.

  • Jaagleam
    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
    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! :)

  • Ldrouin
    Feb 3, 2013

    No comment left

  • Helenw7olf
    Oct 9, 2012

    very good everyone liked it.

  • akkaren
    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
    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
    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
    Jan 3, 2012

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

  • princess487
    Jul 15, 2011

    No comment left