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Need something cozy and satisfying? My Ravioli Soup packs soft stuffed pasta in a deep, tasty tomato broth that's pure comfort. I found this gem when my week was packed—it’s saved dinner so many times since. Picture gooey cheese ravioli bobbing in a zesty sauce with just-right spiced beef and a heap of veggies. When it’s cold, my family always asks for it.
Irresistible Soup Perks
Honestly, this bowl is a total winner at my place. Years of blogging about food taught me what helps busy homes, and this single-pot meal gets on the table crazy quick. It’s super hearty but won’t weigh you down, thanks to the combo of pasta and beef. Parents tell me their kids inhale it without whining about the veggies. Plus, pack up the leftovers for lunch—they taste even better overnight.
Stuff to Grab
- Onion salt: Gives an extra punch of savory flavor.
- Crushed tomatoes: I stash these in my pantry—they turn any broth rich and yummy.
- Minced fresh parsley: That sprinkle on top? Looks and tastes so fresh.
- Dried oregano: Can’t skip it—classic Italian vibes.
- Cheese ravioli: I go for the stuff in the fridge section at the shop.
- Dried basil: Adds that warm, comforting depth.
- Sweet onions: Works best for the perfect flavor.
- Ground beef: Brings a hearty bite that everyone loves.
- Grated parmesan cheese: Go fresh if you can—makes everything taste extra good.
- Garlic cloves: Always fresh if possible; flavor just shines through.
- Dried thyme: A bit ties every flavor together.
- Sugar: Just a tiny bit makes the whole soup sing.
- Parsley: Chopped up, it brightens the entire dish.
- Tomato paste: My go-to trick for boosting tomato flavor fast.
Cozy Cooking Steps
- Step 2: Bring It All Together
- Here’s where it gets awesome! Cook the ravioli as the box says, then drop them into the pot. Stir in parmesan to make it creamy. Top with a scatter of parsley—serves up great, looks super pretty.
- Step 1: Build That Base
- Start with a deep soup pot or your Dutch oven. Cook the beef on medium, breaking it up as you go, about 5-7 minutes. Drain the fat, then add in your onions, garlic, tomato paste, crushed tomato, water, parsley, and all your dried herbs. Bring the whole thing to a bubble, then turn it down, stick the lid on, and let it cook for 30 minutes. The flavors come together and the onions get sweet and soft.
Switch Things Up
Feel like trying something new? I’ll swap in spicy sausage for the beef and wow, what a change. Sometimes a splash of cream at the very end makes the whole pot extra rich. When I need to use up garden finds, I’ll toss in spinach, zucchini, or bell peppers—anything works! Every batch is a little different, and nobody here ever gets bored. Play around until you find what you love best.
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Frequently Asked Questions
- → Can I make this soup in advance?
Absolutely, the soup base can be stored in the fridge for up to 3 days. Add the ravioli right before serving to keep them from softening too much.
- → Is this soup freezer-friendly?
The base freezes perfectly for up to 3 months. For best results, add fresh ravioli when reheating to avoid mushy pasta.
- → What can I serve alongside this soup?
Pair it with garlic bread or a crisp green salad. Don't forget to top your bowl with extra Parmesan if you'd like.
- → Can I swap out the ravioli?
You bet! Try it with spinach, mushroom, or meat-filled ravioli. Follow the packaging cook times for best texture.
- → How do I make this soup vegetarian?
Skip the beef and go for vegetable broth. Mix in mushrooms or other veggies for flavor. Just make sure the ravioli is vegetarian-friendly.
References
Reliable references aided in composing and refining this content.
- Inspired by classic Italian soups.