Description
Ravioli Soup is a hearty and comforting Italian-inspired soup that combines savory ground beef and Italian sausage with tender cheese-filled ravioli simmered in a rich tomato and beef broth, finished with a creamy blend of mozzarella, romano, and parmesan cheeses. This one-pot meal is perfect for pasta lovers seeking a satisfying, flavorful soup that’s easy to prepare and perfect for family dinners.
Ingredients
Scale
Meat and Aromatics
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, diced (about 1 cup)
- ½ pound ground beef
- ½ pound ground Italian sausage
- 1 tablespoon garlic, minced
Seasonings
- 1 tablespoon Italian seasoning
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
Liquids and Sauces
- 1 jar (24 ounces) marinara sauce
- 4 cups (32 ounces) beef broth
- 1 can (28 ounces) crushed tomatoes
- ½ cup (119 g) heavy cream
Pasta and Cheeses
- 1 bag (25 ounces) frozen cheese ravioli
- 1 cup (113 g) mozzarella cheese, shredded
- ½ cup (40 g) romano cheese, shredded
- ½ cup (50 g) parmesan cheese, shredded, plus more for garnish
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the oil and cook meat and aromatics: In a large pot over medium heat, add the extra virgin olive oil. Once hot, add the diced onion, ground beef, ground Italian sausage, and minced garlic. Cook while stirring occasionally, breaking up the meat with a spoon, until the meat is no longer pink, about 8-10 minutes. Drain excess grease if necessary.
- Add seasonings: Stir in the Italian seasoning, kosher salt, and ground black pepper thoroughly to coat the meat mixture.
- Add liquids and bring to simmer: Pour in the marinara sauce, beef broth, and crushed tomatoes. Stir well to combine all ingredients and bring the soup mixture to a gentle simmer over medium heat.
- Cook ravioli: Once the soup is simmering, add the frozen cheese ravioli. Cook for 4-6 minutes, stirring gently occasionally to keep the ravioli from sticking or breaking, until the ravioli are tender and cooked through.
- Add cheeses and cream: Reduce the heat to low. Stir in the heavy cream, shredded mozzarella, shredded romano, and shredded parmesan cheese. Continue stirring until all the cheeses have melted smoothly into the soup.
- Garnish and serve: Ladle soup into bowls and garnish with chopped fresh parsley and additional grated parmesan cheese as desired. Serve warm and enjoy your comforting ravioli soup!
Notes
- Ravioli Soup is a filling and flavorful one-pot meal that combines pasta with meat and cheese in a rich tomato broth, making it perfect for a hearty dinner.
- If you prefer a spicier soup, adding red pepper flakes when seasoning can add a nice kick.
- Use fresh or homemade ravioli if available, but frozen works well too and saves time.
- For a lighter version, substitute the heavy cream with half-and-half or omit it entirely.
- Leftovers keep well refrigerated for 2-3 days and are even better reheated, as flavors meld together.
Nutrition
- Serving Size: 1 cup (approximately 1 portion)
- Calories: 532 kcal
- Sugar: 8 g
- Sodium: 920 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 39 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 95 mg
