Best Beef And Ravioli Soup Recipes

Beef and Ravioli Soup image

Provided by lazyme

Categories Meat

Time 45m

Yield 8 serving(s)

Number Of Ingredients 17

1/2 lb boneless beef top sirloin steak, cut into 1/4-inch dice
2 tablespoons flour
2 tablespoons butter
1 celery rib, chopped
1 carrot, chopped
1 onion, chopped
1 tablespoon garlic, chopped
1/2 teaspoon thyme
1/2 teaspoon white pepper
2 (14 1/2 ounce) cans beef broth
1 (28 ounce) can whole tomatoes with juice, chopped
1 cup water
1/2 teaspoon salt
1 (9 ounce) package beef ravioli, refrigerated
2 tablespoons flour
1 tablespoon cornstarch
2 tablespoons water

Steps:

Toss sirloin, and 2 tablespoons flour in bowl. Melt 2 tablespoons butter in large Dutch oven over medium-high heat. Cook until beef is browned; transfer with slotted spoon to bowl.
Add celery, carrot, onion, garlic, thyme and white pepper to Dutch oven. Cook, stirring, 3 minutes, until vegetables are lightly browned.
Add broth, tomatoes, 1 cup water, reserved beef, and 1/2 teaspoon salt. Bring to boil; reduce heat to medium and cook 20 minutes, until vegetables are tender. Add beef ravioli; cook 10 minutes, stirring occasionally.
Meanwhile, combine 2 tablespoons flour and 1 tablespoon cornstarch with 2 tablespoons water in cup until smooth. Stir into soup; bring to boil and boil 1 minute.

Nutrition Facts : Calories 163.9, Fat 8.8, SaturatedFat 3.7, Cholesterol 27.7, Sodium 1203.3, Carbohydrate 12.9, Fiber 2, Sugar 4.7, Protein 9.6

BEEF AND RAVIOLI SOUP image

Yield Makes 8 cups

Number Of Ingredients 16

1/2 lb. boneless sirloin, cut into 1/4-inch dice
4 tbsp. flour, divided
2 tbsp. butter or margarine
1 celery stick, chopped
1 carrot, chopped
1 onion, chopped
1 tbsp. chopped garlic
1/2 tsp. thyme
1/2 tsp. pepper
2 (14 1/2 oz) cans beef broth
1 (28-oz) can chopped tomatoes
1 cup water
1/2 tsp. salt
1 (9-oz) package cheese ravioli
1 tbsp. cornstarch
2 tbsp. water

Steps:

Toss the sirloin with 2 tbsp. flour to coat. Melt the butter in a large pot over medium-high heat. Add beef and cook, stirring, until browned on all sides. Transfer beef to a bowl and set aside. Add celery, carrot, onion, garlic, thyme, and pepper to pot. Cook, stirring, 3 minutes, until vegetables are lightly browned. Add the beef broth, tomatoes, water, reserved beef, and salt. Bring to a boil, then reduce heat to medium and cook 20 minutes, until vegetables are tender. Add the ravioli and cook 10 minutes, stirring occasionally. Meanwhile, combine 2 tbsp. flour and the cornstarch with 2 tbsp. water and mix until smooth. Stir into the soup, bring to a boil, and boil for 1 minute to thicken.