Tomato Ravioli Soup Recipes

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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.

CHERRY TOMATO AND RAVIOLI SOUP



Cherry Tomato and Ravioli Soup image

Make and share this Cherry Tomato and Ravioli Soup recipe from Food.com.

Provided by CookingONTheSide

Categories     Stocks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
2 pints cherry tomatoes
3 garlic cloves, chopped
1/4 cup sweet onion, chopped
salt, to taste
fresh ground black pepper, to taste
4 cups chicken stock
2 cups water
1 lb fresh cheese ravioli, thawed if frozen
1 cup fresh basil leaf, chopped
1/2 teaspoon italian seasoning
1/4 cup parmigiano-reggiano cheese, grated

Steps:

  • In large, deep skillet with a tight-fitting lid, or a Dutch oven, heat the olive oil over medium-high heat.
  • Stir in the cherry tomatoes and garlic and onion; season with salt and pepper.
  • Cover the pan and cook, shaking the pan occasionally, until the tomatoes burst and a thick sauce forms, 7-8 minutes.
  • Add the chicken stock and water and bring to a boil.
  • Cook for a couple of minutes, then add the ravioli and cook until tender, 3-4 minutes.
  • Remove from the heat and stir in the basil and Italian seasoning to wilt.
  • Serve the soup and top with the cheese.
  • Serve with crusty bread.

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