Best Quick And Simple Ravioli Soup Recipes

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QUICK AND EASY RAVIOLI SOUP



Quick and Easy Ravioli Soup image

This is quick and easy, yet delicious! I serve this soup with a fresh salad and lots of warm garlic bread.

Provided by Kim D.

Categories     Meat

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 17

1 lb ground beef
2 cups water
2 (10 3/4 ounce) cans tomato puree
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (14 1/2 ounce) can beef broth
1 1/2 cups chopped white onions
2 cloves garlic, minced
1 teaspoon parsley
3/4 teaspoon basil
1/2 teaspoon onion salt
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1/4 cup fresh grated parmesan cheese
1 (12 ounce) package refrigerated cheese ravioli

Steps:

  • In a Dutch oven, brown ground beef; drain.
  • Add all ingredients, except for the Paremesan cheese and ravioli.
  • Bring to a boil.
  • Reduce heat; cover and simmer 30 minutes.
  • Stir in the Parmesan cheese.
  • Cook ravioli according to package directions; drain and add to soup.
  • ~NOTE~I normally use the cheese filled ravioli because that is the kid's favorite.
  • But you can use a different type of filling to satisfy your taste, such as roasted chicken or Italian sausage filled ravioli.

QUICK AND SIMPLE RAVIOLI SOUP



Quick and Simple Ravioli Soup image

This soup is so easy and yet everyone loves it, even kids. It also is a nice change because it has no meat. I like to double this, add one extra can of broth and a little dried veggie soup mix to it...we also LOVE garlic so I use more than stated.

Provided by startnover

Categories     Clear Soup

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 (15 ounce) can diced tomatoes, undrained
1 (15 ounce) can vegetable broth
1/2 teaspoon italian seasoning
3/4 teaspoon minced garlic (dehydrated)
1 (16 ounce) package frozen cheese ravioli (small)
2 baby zucchini
2 baby yellow squash
1/4 cup fresh grated parmesan cheese

Steps:

  • Place first 4 ingredients in a pan,bring to a boil and boil 5 minutes.
  • Slice squash in 1/2 lengthwise and then slice thinly widthwise.
  • Add ravioli and squash and cook till ravioli is done.
  • Garnish with Parmesan.

QUICK RAVIOLI & SPINACH SOUP



Quick Ravioli & Spinach Soup image

I love my Italian American traditions, but I never had time to make a classic Italian wedding soup. So I created this shortcut version with ravioli. -Cynthia Bent, Newark, Delaware

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 7

2 cartons (32 ounces each) chicken broth
1/4 teaspoon onion powder
Dash pepper
1 package (9 ounces) refrigerated small cheese ravioli
4 cups coarsely chopped fresh spinach (about 4 ounces)
3 cups shredded cooked chicken
Grated Parmesan cheese, optional

Steps:

  • In a large saucepan, combine the broth, onion powder and pepper; bring to a boil. Add ravioli; cook, uncovered, for 7-10 minutes or until tender. Add spinach and chicken during the last 3 minutes of cooking. If desired, serve with cheese.

Nutrition Facts : Calories 292 calories, Fat 11g fat (3g saturated fat), Cholesterol 91mg cholesterol, Sodium 1638mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.

RAVIOLI SOUP



Ravioli Soup image

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

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 17

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

Steps:

  • 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.

Nutrition Facts : Calories 235 calories, Fat 8g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 542mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein.

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