Quick And Easy Ravioli Soup Recipes

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QUICK AND SIMPLE RAVIOLI SOUP



Quick and Simple Ravioli Soup image

This soup is so easy and yet everyone loves it, even kids. It also is a nice change because it has no meat. I like to double this, add one extra can of broth and a little dried veggie soup mix to it...we also LOVE garlic so I use more than stated.

Provided by startnover

Categories     Clear Soup

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 (15 ounce) can diced tomatoes, undrained
1 (15 ounce) can vegetable broth
1/2 teaspoon italian seasoning
3/4 teaspoon minced garlic (dehydrated)
1 (16 ounce) package frozen cheese ravioli (small)
2 baby zucchini
2 baby yellow squash
1/4 cup fresh grated parmesan cheese

Steps:

  • Place first 4 ingredients in a pan,bring to a boil and boil 5 minutes.
  • Slice squash in 1/2 lengthwise and then slice thinly widthwise.
  • Add ravioli and squash and cook till ravioli is done.
  • Garnish with Parmesan.

QUICK AND EASY RAVIOLI SOUP



Quick and Easy Ravioli Soup image

This is quick and easy, yet delicious! I serve this soup with a fresh salad and lots of warm garlic bread.

Provided by Kim D.

Categories     Meat

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 17

1 lb ground beef
2 cups water
2 (10 3/4 ounce) cans tomato puree
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (14 1/2 ounce) can beef broth
1 1/2 cups chopped white onions
2 cloves garlic, minced
1 teaspoon parsley
3/4 teaspoon basil
1/2 teaspoon onion salt
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1/4 cup fresh grated parmesan cheese
1 (12 ounce) package refrigerated cheese ravioli

Steps:

  • In a Dutch oven, brown ground beef; drain.
  • Add all ingredients, except for the Paremesan cheese and ravioli.
  • Bring to a boil.
  • Reduce heat; cover and simmer 30 minutes.
  • Stir in the Parmesan cheese.
  • Cook ravioli according to package directions; drain and add to soup.
  • ~NOTE~I normally use the cheese filled ravioli because that is the kid's favorite.
  • But you can use a different type of filling to satisfy your taste, such as roasted chicken or Italian sausage filled ravioli.

SHORTCUT 'HOMEMADE' RAVIOLI



Shortcut 'Homemade' Ravioli image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup ricotta
1/2 cup grated Parmesan
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
1 lemon, zested
1/2 teaspoon kosher salt, plus more for the pasta water
1/4 teaspoon freshly ground black pepper
1 large egg
48 wonton wrappers
One 24-ounce jar store-bought marinara sauce, warmed
1/4 cup store-bought pesto
Fresh basil leaves, for garnish

Steps:

  • Place the ricotta, Parmesan, oregano, parsley, lemon zest, salt and pepper in a bowl and mix until thoroughly combined. Set aside.
  • Whisk together the egg with a tablespoon of water in a separate small bowl and set aside.
  • Bring a large pot of salted water to a boil.
  • Lay out a few wonton wrappers at a time. Place 1/2 teaspoon of the filling into the center of each one. Then, working one piece at a time, dab your finger in the egg wash mixture and run it along the edge of a wrapper, then lay a second wrapper on top, lining up the edges as much as possible and gently pressing out any air bubbles. Set aside while you work on the rest.
  • Drop a few ravioli at a time into the boiling water (you will cook them in batches to allow for plenty of room). Stir gently with a spoon so they do not stick together. Let cook until they float to the top, about 2 minutes. Remove with a slotted spoon to a platter. Cook the remaining ravioli in the same manner.
  • Spoon a little marinara sauce on each plate and lay 4 to 6 ravioli on top. Spoon more marinara sauce over the ravioli, then spoon over some small dots of pesto. Garnish with the fresh basil leaves and serve.

RAVIOLI SOUP



Ravioli Soup image

Ravioli in chicken broth. A great way to use up any extra veggies or leftover meats hanging around in the fridge. Use any kind of ravioli you like. Oyster sauce can substitute for soy sauce.

Provided by RAFTERMANIA

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 20m

Yield 4

Number Of Ingredients 10

2 cups water
1 cube chicken bouillon
1 pound prepared fresh cheese ravioli
⅔ cup baby spinach leaves
2 fresh mushrooms, sliced
¼ cup sliced carrot
½ cup frozen mixed peas and carrots
1 tablespoon olive oil
1 dash soy sauce
salt and black pepper to taste

Steps:

  • In a large saucepan, bring water and bouillon cube to a boil. Place ravioli in the pot, and cook 5 minutes, stirring occasionally. Mix in spinach, mushrooms, carrot, frozen peas and carrots, olive oil, and soy sauce; cook for 5 minutes, until vegetables are tender. Season with salt and pepper.

Nutrition Facts : Calories 319 calories, Carbohydrate 40 g, Cholesterol 45.1 mg, Fat 11.9 g, Fiber 4.3 g, Protein 14.2 g, SaturatedFat 4.6 g, Sodium 517.3 mg, Sugar 3 g

QUICK RAVIOLI & SPINACH SOUP



Quick Ravioli & Spinach Soup image

I love my Italian American traditions, but I never had time to make a classic Italian wedding soup. So I created this shortcut version with ravioli. -Cynthia Bent, Newark, Delaware

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 7

2 cartons (32 ounces each) chicken broth
1/4 teaspoon onion powder
Dash pepper
1 package (9 ounces) refrigerated small cheese ravioli
4 cups coarsely chopped fresh spinach (about 4 ounces)
3 cups shredded cooked chicken
Grated Parmesan cheese, optional

Steps:

  • In a large saucepan, combine the broth, onion powder and pepper; bring to a boil. Add ravioli; cook, uncovered, for 7-10 minutes or until tender. Add spinach and chicken during the last 3 minutes of cooking. If desired, serve with cheese.

Nutrition Facts : Calories 292 calories, Fat 11g fat (3g saturated fat), Cholesterol 91mg cholesterol, Sodium 1638mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.

RAVIOLI SUPPER SOUP



Ravioli Supper Soup image

Family-favorite ravioli noodles from Hamburger Helper® dinner mix star in a beefy soup that makes for a hearty meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 9

1 pound lean ground beef
6 cups hot water
1 package Hamburger Helper™ ravioli & cheese
2 cups frozen mixed vegetables
2 tablespoons instant minced onion
2 cloves garlic, finely chopped
1 can (14 1/2 ounces) diced tomatoes, undrained
1 cup small curd creamed cottage cheese
Shredded Parmesan cheese, if desired

Steps:

  • Cook beef in Dutch oven over medium-high heat, stirring occasionally, until brown; drain.
  • Stir in hot water, uncooked Pasta, Sauce Mix, frozen vegetables, onion, garlic and tomatoes. Heat to boiling, stirring occasionally.
  • Reduce heat; cover and simmer about 15 minutes, stirring occasionally, until pasta is tender (sauce will thicken as it stands). Remove from heat; stir in cottage cheese and Topping Mix (dry). Serve with Parmesan cheese.

Nutrition Facts : Calories 350, Carbohydrate 37 g, Cholesterol 55 mg, Fiber 2 g, Protein 23 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1120 mg

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Top Asked Questions

How long does it take to cook ravioli in soup?
Reduce heat; simmer 7 to 9 minutes, stirring occasionally, until ravioli is tender. Stir in spinach; cook 1 to 2 minutes or until spinach is wilted. Ladle soup into bowls; sprinkle with Parmesan cheese before serving.
What do you put in ravioli soup?
A creamy tomato based broth is loaded with cheesy ravioli, fresh spinach and Italian sausage in this hearty, crowd-pleasing soup the whole family will love. In a large stock pot, brown sausage until no longer pink. Drain grease, if needed. Add onion and garlic and cook until soft, 3-5 minutes longer. Stir in basil and oregano.
How to cook ravioli in a crock pot?
In a large pot over medium heat, heat olive oil and cook garlic, onions, and carrots until softened, 4 to 5 minutes. Add celery and tomato paste, season with salt and pepper and cook 1 more minute. Add broth and 1/2 cup of water and bring to a boil. Add ravioli and cook according to package directions.
How to cook ravioli lasagna soup?
This Ravioli Lasagna Soup is quick to prepare and such a fun weeknight meal for the whole family. Serve with garlic bread and a side salad. Place oil in large pot over medium heat. When hot, add onions, stirring until softened, about 5 minutes. Stir in garlic and cook for one minute. Add ground sausage, breaking up with spoon, stirring to brown.

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