Description
This hearty Ravioli Soup is a comforting and easy-to-make meal featuring lean ground beef, flavorful herbs, and tender ravioli simmered in a savory tomato and vegetable broth. Ready in just 35 minutes, it’s perfect for a satisfying weeknight dinner.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 large onion, chopped
- 2 teaspoons dried basil
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 3 garlic cloves, minced
- 1 (25-ounce) can crushed tomatoes
- 4 cups low-sodium vegetable broth
- 8-10 ounces ravioli
- Grated Parmesan cheese, for serving
- Fresh basil, for serving
Instructions
- Brown the beef and onion: Heat the olive oil in a large pot over medium heat. Add the ground beef, chopped onion, dried basil, salt, and black pepper. Cook while breaking up the beef with a wooden spoon until the meat is browned and the onion is soft, about 8 to 10 minutes.
- Add garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, taking care not to burn the garlic.
- Simmer the soup base: Pour in the crushed tomatoes and low-sodium vegetable broth. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer uncovered for 15 minutes, stirring occasionally to prevent sticking and to blend the flavors.
- Cook the ravioli: Add the ravioli to the pot and continue cooking until they are tender but still al dente, about 5 to 8 minutes depending on the package instructions.
- Serve and garnish: Ladle the hot soup into bowls and top each serving with grated Parmesan cheese and fresh basil leaves if desired. Serve immediately for a warm and comforting meal.
Notes
- You can use any type of filled ravioli, such as cheese or meat, according to your preference.
- For a lighter version, substitute ground turkey or chicken for the beef.
- Vegetable broth can be swapped with chicken broth if you prefer a richer flavor.
- Add extra vegetables like spinach or mushrooms for more nutrition and texture.
- Leftovers can be refrigerated for up to 3 days; ravioli may absorb soup liquid, so add a splash of broth when reheating.
