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Nutrition Facts
Serving Size 1 (670g) Recipe makes 4 servings The following items or measurements are not included below: cheese ravioli
Calories 430
Calories from Fat 185		(42%)
Amount Per Serving		%DV
	Total Fat 20.6g	31%
	Saturated Fat 7.9g	39%
	Monounsaturated Fat 8.1g
	Polyunsaturated Fat 0.9g
	Trans Fat 1.1g
Cholesterol 83mg		27%
Sodium 1942mg		80%
Potassium 1731mg		49%
Total Carbohydrate 33.5g		11%
	Dietary Fiber 6.6g	26%
	Sugars 18.2g
Protein 32.0g		63%
detailed view... how is this calculated?

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Quick and Easy Ravioli Soup

Recipe #53293 | 1 hour | 20 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Kim D.
Feb 4, 2003

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

SERVES 4 -6 (change servings and units)

Ingredients

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

Directions

1
In a Dutch oven, brown ground beef; drain.
2
Add all ingredients, except for the Paremesan cheese and ravioli.
3
Bring to a boil.
4
Reduce heat; cover and simmer 30 minutes.
5
Stir in the Parmesan cheese.
6
Cook ravioli according to package directions; drain and add to soup.
7
~NOTE~I normally use the cheese filled ravioli because that is the kid's favorite.
8
But you can use a different type of filling to satisfy your taste, such as roasted chicken or Italian sausage filled ravioli.

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Featured Reviews for This Recipe

From: Suzlikesrecipes

On Jan 14, 2009

I enjoyed this recipe. So did my hubby and daughter.

0 people found this review helpful

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From: Griffin_1012

On Feb 24, 2008

This soup was so fast and easy to make! Had a great taste and was filling and hot on a cold night. I will be making this again! Thank you for sharing!!

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From: TheDancingCook

On Jan 22, 2005

A perfect, tummy- filling, head-to-toe warming soup for a winter snow storm, on a busy worknight, which is the occasion I made this for! I used what I had on hand; my substitutions were a 28 oz can of tomato puree, onion powder (no onion salt in cupboard) and 16 oz bag of meat filled tortellini. I sauteed the garlic and onion while browning the beef. Great flavor; I served this with some garlic cheese Texas Toast. The broth was a bit thick, almost sauce-like; next time I will add some V8 juice to thin out the broth while still adding extra flavor to the soup. Upon serving, I topped soup with a blend of shredded 6 Italian Cheeses and a sprinkle of Itlalian Seasonings. I'd love to try this in the crockpot. Thanks for posting!

5 people found this review helpful

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From: -Sylvie-

On Mar 12, 2005

I made this recipe for the Photo Swap and I have to say this was really tasty, but I do agree that for a soup it is very thick. After I added the ravioli (wild mushroom flavour) it was more like eating ravioli with a runny bolognese sauce than ravioli soup. Next time I'll probably dilute it a little with vegetable stock, the flavours were great though! I will be making this again! Thanks for sharing! Hpe you like the pics Kim!