Description
Ravioli Soup is a hearty and flavorful Italian-inspired dish that combines savory ground beef and Italian sausage with aromatic onions, garlic, and a rich tomato-based broth. Enhanced with a blend of marinara sauce, crushed tomatoes, and beef broth, this soup features tender cheese-filled ravioli and a creamy mixture of mozzarella, romano, and parmesan cheeses. Garnished with fresh parsley and extra parmesan, it’s a comforting one-pot meal perfect for lovers of pasta and satisfying soups.
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 & Sauces
- 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 & 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 Oil and Cook Meats: In a large pot over medium heat, warm the extra virgin olive oil until hot. Add diced onion, ground beef, ground Italian sausage, and minced garlic. Cook, stirring occasionally and breaking apart the meat with a spoon, until the meat is browned and no longer pink, about 8-10 minutes. Drain off excess grease if needed to avoid a greasy soup.
- Add Seasonings: Stir in the Italian seasoning, kosher salt, and ground black pepper to the cooked meat and onion mixture, evenly coating the ingredients with the spices.
- Add Liquids and Tomatoes: Pour in the marinara sauce, beef broth, and crushed tomatoes. Stir everything together well and bring the soup to a gentle simmer over medium heat.
- Cook the Ravioli: Once the soup is simmering, add the frozen cheese ravioli. Cook for 4-6 minutes, gently stirring occasionally to prevent the ravioli from sticking together or breaking apart, until the ravioli is tender and cooked through.
- Add Cream and Cheeses: Reduce the heat to low. Stir in the heavy cream, shredded mozzarella, shredded romano, and shredded parmesan cheeses until the cheeses are fully melted and the soup becomes creamy and rich.
- Garnish and Serve: Remove the soup from heat. Ladle into bowls and garnish with chopped fresh parsley and additional parmesan cheese if desired. Serve hot and enjoy the comforting flavors!
Notes
- This Ravioli Soup is a fulfilling, all-in-one meal combining meat, pasta, and a creamy tomato broth.
- Use fresh or high-quality frozen ravioli for the best texture and flavor.
- If you prefer a vegetarian version, substitute ground beef and sausage with plant-based alternatives and use vegetable broth.
- Adjust seasoning to taste; you can add red pepper flakes for heat if desired.
- Storing leftovers in an airtight container in the refrigerator for up to 3 days works well; reheat gently to avoid overcooking ravioli.
Nutrition
- Serving Size: 1 portion
- Calories: 532 kcal
- Sugar: 7 g
- Sodium: 960 mg
- Fat: 30 g
- Saturated Fat: 13 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 90 mg
