Description
Ravioli Soup is a comforting and hearty one-pot Italian-inspired dish that combines savory ground beef, Italian sausage, tender cheese ravioli, and a rich blend of marinara sauce, crushed tomatoes, and cheese. Perfect for a satisfying weeknight dinner, this soup offers a delightful blend of flavors and textures, finished with a creamy cheese topping and fresh parsley garnish.
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
Seasoning and Soup Base
- 1 tablespoon Italian seasoning
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
- 1 jar (24 ounces) marinara sauce
- 4 cups (32 ounces) beef broth
- 1 can (28 ounces) crushed tomatoes
Pasta and Dairy
- 1 bag (25 ounces) frozen cheese ravioli
- ½ cup (119 g) heavy cream
- 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 onions: In a large pot over medium heat, warm the olive oil. Add the diced onions, ground beef, ground Italian sausage, and minced garlic. Stir occasionally, breaking up the meat, and cook until the meat is no longer pink, about 8–10 minutes. Drain excess grease if necessary.
- Add seasoning: Stir in the Italian seasoning, kosher salt, and ground black pepper to evenly coat the mixture.
- Add liquids and bring to simmer: Pour in the jar of marinara sauce, beef broth, and crushed tomatoes. Stir to combine all ingredients thoroughly and bring the soup to a gentle simmer.
- Cook the ravioli: Once simmering, add the frozen cheese ravioli to the pot. Cook for 4–6 minutes or until the ravioli are tender, stirring gently occasionally to avoid breaking the ravioli.
- Incorporate cheeses and cream: Reduce the heat to low. Add the heavy cream, shredded mozzarella, romano, and parmesan cheeses. Stir until all cheeses are fully melted and the soup is creamy and well blended.
- Garnish and serve: Ladle the soup into bowls and garnish with chopped fresh parsley and extra parmesan cheese as desired. Serve hot and enjoy your flavorful ravioli soup!
Notes
- This Ravioli Soup is an all-in-one pot dish, perfect for an easy and hearty meal with minimal cleanup.
- You can substitute ground turkey or chicken for beef and sausage for a lighter variation.
- For a spicier kick, add crushed red pepper flakes along with the Italian seasoning.
- Use fresh ravioli if available, but adjust cooking time accordingly.
- Leftovers keep well refrigerated for up to 3 days and taste great reheated.
Nutrition
- Serving Size: 1 bowl (approximately 1/10th of recipe)
- Calories: 532 kcal
- Sugar: 8 g
- Sodium: 980 mg
- Fat: 29 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 110 mg
