Best Spring Ravioli Soup Recipes

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RAVIOLI WITH SPRING ONIONS



Ravioli with Spring Onions image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 7

Kosher salt
2 tablespoons extra-virgin olive oil
3 spring onions or 5 scallions, thinly sliced (white and dark green parts separated)
1 14-ounce can cherry tomatoes
Freshly ground pepper
3 tablespoons cold unsalted butter, cut into cubes
2 9- to 10-ounce packages spinach ravioli

Steps:

  • Bring a large pot of salted water to a boil. Combine the olive oil, spring onion whites and a pinch of salt in a large skillet over medium heat. Cook, stirring, until soft and just golden, about 5 minutes. Add the tomatoes, then fill the tomato can with water and add to the skillet; season with pepper. Increase the heat to high and cook, stirring, until the tomatoes burst and the sauce thickens, 13 to 15 minutes. Remove from the heat and swirl in the butter until incorporated.
  • Meanwhile, cook the ravioli in the boiling water as the label directs. Reserve about 1/2 cup cooking water, then drain. Add the ravioli and half the spring onion greens to the tomato sauce. Cook over medium-high heat, tossing gently, until well coated. Stir in enough of the reserved cooking water to loosen the sauce. Divide the ravioli among bowls; top with the remaining spring onion greens and season with salt and pepper.

Nutrition Facts : Calories 510, Fat 27 grams, SaturatedFat 13 grams, Cholesterol 119 milligrams, Sodium 889 milligrams, Carbohydrate 50 grams, Fiber 7 grams, Protein 15 grams, Sugar 5 grams

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.

SPRING RAVIOLI WITH PESTO CREAM



Spring Ravioli with Pesto Cream image

Toss this hot spring ravioli with vegetable and sour cream mixture that's perfect for a dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 18m

Yield 4

Number Of Ingredients 9

2 teaspoons olive or vegetable oil
8 ounces green beans, cut into 1 1/2-inch pieces
1/2 medium yellow bell pepper, cut into 1/2-inch pieces (1/2 cup)
3 roma (plum) tomatoes, cut into 1/2-inch pieces (1 cup)
1/2 teaspoon salt
16 ounces frozen cheese-filled ravioli (from 24-ounce bag)
1/2 cup sour cream
3 tablespoons basil pesto
2 teaspoons grated lemon peel

Steps:

  • Heat oil in 12-inch nonstick skillet over medium-high heat. Cook green beans and bell pepper in oil about 5 minutes, stirring frequently, until crisp-tender. Stir in tomatoes and salt. Cook 3 minutes.
  • While vegetables are cooking, cook and drain ravioli as directed on package. Mix sour cream, pesto and lemon peel in small bowl.
  • Toss hot cooked ravioli with vegetable mixture and sour cream mixture.

Nutrition Facts : Calories 385, Carbohydrate 26 g, Cholesterol 135 mg, Fat 2, Fiber 3 g, Protein 16 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1350 mg

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