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If you're craving some serious comfort, you've got to try my Ravioli Soup. The soft pasta and bold tomato broth totally hit the spot. I made this during a hectic week, and it's been my dinner lifesaver ever since. There's pillowy cheese ravioli, plenty of Italian-style broth, savory beef, and loads of veggies all tossed together. Trust me, my crew is constantly asking for it when the weather turns cold.
Irresistible Reasons You'll Want This Soup
I can't say enough about how much easier dinnertime gets with this soup. After a ton of trial and error blogging about food, I've learned busy nights need quick wins. Dump everything in one pot, let it cook, and you've got comfort in no time. With beef and pasta, it's filling but doesn't weigh you down. Parents write to me saying their little ones eat every bite—veggies and all. And don't even get me started on leftovers... they taste even more amazing packed for lunch the next day.
What Goes Inside
- Cheese ravioli: I usually snag these from the cold section at my grocery store.
- Dried thyme: Just a pinch ties all the flavors together smoothly.
- Sugar: Balances out the tang from the tomatoes with just a bit.
- Garlic cloves: Chopping up fresh ones gives this soup its awesome kick.
- Dried oregano: Can’t skip it, brings in all those Italian vibes.
- Minced fresh parsley: Use some on top right before serving for that wow factor.
- Grated parmesan cheese: Shaved off the block is best, makes it creamy.
- Crushed tomatoes: My pantry staple—gives the soup big flavor.
- Dried basil: Lends a gentle warm note to every bite.
- Onion salt: Simple but really bumps up the savoriness.
- Tomato paste: My go-to hack for a super rich tomato taste.
- Onions: Sweet ones keep things mellow and tasty.
- Ground beef: Keeps the soup nice and hearty for hungry folks.
- Fresh parsley: Toss some in for a burst of color and brightness.
Whip This Up With Me
- Step 2: Add Your Ravioli and Top It Off
- This next part is where things get fun! Cook the ravioli following what's on the bag and plop them into your simmering soup. Mix it all together, then toss in the Parmesan until it melts and gets creamy. Sprinkle fresh parsley on top for a nice finish and serve it up at the table.
- Step 1: Simmer Up the Flavor
- Start by grabbing a Dutch oven or your biggest pot. Cook the ground beef over medium heat and stir until there's no pink left, about 5 to 7 minutes. Drain out the grease, then pile in the water, crushed tomatoes, tomato paste, onions, parsley, garlic, and all those spices. Let it start to bubble, then lower the heat and cover it. Give it about 30 minutes so your kitchen smells amazing and the onions get soft.
Put Your Spin On Things
Sometimes I swap in some spicy Italian sausage instead of beef—it brings crazy flavor. Want it richer? Stir a splash of cream into the pot just before serving. If my garden’s going wild, I’ll chop up extras like zucchini, green bell peppers, or spinach and toss them in too. That way, every batch is a little different and nobody gets tired of it. Go ahead and experiment to see what mix you love best.
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Frequently Asked Questions
- → Can I prepare this soup in advance?
Absolutely! Prep the base and refrigerate for up to 3 days. Stir in ravioli right before serving to keep them firm.
- → Is this soup freezer-friendly?
The soup base freezes well for about 3 months. Add fresh ravioli during reheating to avoid mushiness.
- → What sides go well with this dish?
Pair it with crusty garlic bread or a fresh salad. Sprinkle extra Parmesan on top for a cheesy finish.
- → Can I switch up the type of ravioli?
Totally! Use any ravioli you like—whether it’s spinach, mushroom, or meat-filled. Just follow package directions for cooking.
- → How can I make this meat-free?
Skip the beef and use veggie stock instead. Toss in mushrooms or other veggies. Choose cheese ravioli if it's vegetarian-friendly.
References
Reliable references aided in composing and refining this content.
- Inspired by classic Italian ravioli soups.