Ravioli Soup
This recipe for Ravioli Soup is hearty, cheesy, and simmered in a rich tomato broth with tender mini ravioli.
Servings 8
Ingredients
- 10 ounces mini cheese ravioli, (refrigerated )
- 1 pound ground beef, I use 85% grass fed
- 28 ounce can crushed tomatoes
- 32 ounces chicken broth
- 15 ounce can diced tomatoes, undrained
- ½ yellow onion, diced
- 1 parmesan cheese rind
- 5 cloves garlic, minced
- ¼ cup fresh basil
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Heat a large pot or Dutch oven to medium and add in the ground beef, salt and pepper.
- Once the ground beef has browned, push it to one side, then add in the olive oil and onions.
- Sauté the onions until tender, then add in the garlic. Sauté the garlic for about 20 seconds, making sure not to brown it or it will become bitter.
- Stir in the diced tomatoes, crushed tomatoes, chicken broth and parmesan cheese rind. Simmer partially covered for 15 minutes on medium low heat.
- Add in the ravioli and basil and cook for another 5-7 minutes or until the ravioli is al dente.
- Discard what’s left of the parmesan cheese rind and serve.
Recipe Notes
If you don't have a parmesan cheese rind, you can just add in ½ cup of grated parmesan cheese instead.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Ravioli Soup
Amount per Serving
Calories
317
% Daily Value*
Fat
11
g
17
%
Saturated Fat
4
g
25
%
Carbohydrates
33
g
11
%
Fiber
3
g
13
%
Sugar
6
g
7
%
Protein
21
g
42
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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