Ravioli And Vegetable Soup Recipes

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RAVIOLI AND VEGETABLE SOUP



Ravioli and Vegetable Soup image

Make and share this Ravioli and Vegetable Soup recipe from Food.com.

Provided by wirkwoman1

Categories     Lunch/Snacks

Time 30m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
2 cups frozen onion and three pepper blend, thawed and diced
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes (to taste)
1 (28 ounce) can crushed tomatoes, preferably fire roasted
1 (15 ounce) can vegetable broth or 1 (15 ounce) can chicken broth
1 1/2 cups hot water
1 teaspoon dried basil or 1 teaspoon dried marjoram
1 (9 ounce) package cheese ravioli or 1 (9 ounce) package meat ravioli
2 medium zucchini, diced or 2 cups diced zucchini
fresh ground black pepper, to taste

Steps:

  • Heat oil in large saucepan or dutch oven over medium heat. Add pepper/onion mix, garlic and crushed red pepper and cook, stirring, for 1 minute.
  • Add tomatoes, broth, water and basil (or marjoram).
  • Bring to a rolling boil over high heat.
  • Add ravioli and cook for 3 minutes less that the package directions.
  • Add zucchini and return to a boil. Cook until the zucchini is tender crisp, about 3 minutes.
  • Season with pepper.

RAVIOLI AND VEGETABLE SOUP



Ravioli and Vegetable Soup image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
1 small onion, diced
3 medium carrots, halved lengthwise and sliced
3 stalks celery, sliced
1 teaspoon chopped fresh thyme
2 cups fat-free low-sodium beef or vegetable broth
1 9-ounce package small cheese ravioli
1 small bunch escarole or 5 cups spinach, roughly chopped
Kosher salt and freshly ground pepper
3 tablespoons grated parmesan cheese
8 slices whole-wheat baguette

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery and thyme and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the broth and 3 cups water and increase the heat to high. Cover and bring to a boil, then add the ravioli. Reduce the heat to medium and simmer until the ravioli are tender (see label for approximate cooking time).
  • Add the escarole to the soup and cook, stirring, until wilted. Season with salt and pepper. Ladle the soup into bowls and sprinkle with the cheese. Serve with the bread.

RAVIOLI SOUP



Ravioli Soup image

My family's love of pasta dishes inspired my to create this thick and hearty soup. People always rave about the rich tomato base and tender pockets of cheese-filled ravioli. -Shelley Way, Cheyenne, Wyoming

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 17

1 pound ground beef
2 cups water
2 cans (one 28 ounces, one 14-1/2 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
1-1/2 cups chopped onions
1/4 cup minced fresh parsley
2 garlic cloves, minced
3/4 teaspoon dried basil
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon onion salt
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 package (9 ounces) refrigerated cheese ravioli
1/4 cup grated Parmesan cheese
Additional minced fresh parsley, optional

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, tomato paste, onions, parsley, garlic, basil, sugar, oregano, onion salt, salt, pepper and thyme; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Cook ravioli according to package directions; drain. Add to soup and heat through. Stir in the Parmesan cheese. Sprinkle with additional parsley if desired.

Nutrition Facts : Calories 235 calories, Fat 8g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 542mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein.

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

CHEESE RAVIOLI WITH VEGGIES



Cheese Ravioli with Veggies image

When pasta and veggies are on the menu, my sons get to the table fast. The frozen medley is so convenient, but sometimes I throw in peas, corn, broccoli or zucchini instead. -Amy Burns, Charleston, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 5

1 package (25 ounces) frozen cheese ravioli
1 package (16 ounces) frozen California-blend vegetables
1/4 cup butter, melted
1/4 teaspoon salt-free seasoning blend
1/4 cup shredded Parmesan cheese

Steps:

  • Fill a 6-qt. stockpot two-thirds full with water; bring to a boil. Add ravioli and vegetables; return to a boil. Cook 6-8 minutes or until ravioli and vegetables are tender; drain., Gently stir in butter. Sprinkle with seasoning blend and cheese.

Nutrition Facts : Calories 339 calories, Fat 15g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 391mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 3g fiber), Protein 15g protein.

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