Hearty and comforting, our Ravioli Soup recipe is thick and chunky, filled with tomatoes, ground beef, carrots, parmesan cheese, and flavorful herbs and spices. This cozy one-pot dinner is perfect for those cool Fall and Winter days…or any day!
It’s basically your favorite ravioli pasta dish and in soup form. It is cooked under 30 minutes, uses only one pot, and is super easy to make happened…even on busy evenings!
If you love ravioli and pasta, this Ravioli Soup is for you!
A Hearty Ravioli Soup Recipe
Ravioli soup is so cozy you can almost feel it give you a big ole, warm hug. It is such a comfort food..
I consider this ravioli soup recipe one of my ‘lazy’ (but of course, yummy) recipes – where I am literally throwing everything into one big pot.
Everything including those cheesy, pillowy pasta, ground beef, canned tomatoes, carrots (because balance), parmesan cheese (because duh), and lots of fragrant herbs to bring on the flavors.
All this goes into one big pot. Which makes our ravioli beef soup:
- Easy to make
- Easy to store (hello leftovers, in one container!)
- Great for meal prep – store well, and easy to reheat! It tastes even better the next day!
Gosh I can eat ravioli soup every single day. There is so much flavor from combining tomatoes and beef. And then there’s the herbs we all know and love – oregano, basil and parsley.
I love that soft crunchy from the carrots. And of course, the star of the dish – that chewy ravioli filled with creamy cheese in the middle.
Ahh Ravioli Soup…my carb-loving heart just skipped a beat.
Ravioli soup calls for these simple ingredients:
- cheese ravioli – the star of our dish! I get frozen cheese filled raviolis. Fresh ravioli works great as well!
- lean ground beef
- fresh garlic – minced. If in a pinch, use garlic powder
- white onion – diced into small pieces
- canned crushed tomatoes – you can substitute with whole or diced tomatoes, just break them into smaller pieces as they cook.
- tomato sauce – comes in canned
- beef broth – use high quality broth for best taste
- dried herbs – basil, oregano
- fresh Italian parsley – in a pinch, use dried.
- parmesan cheese – grated or shredded
- carrots – diced into small pieces
- beef bouillon – to bring more flavors to the soup, optional.
How to make Ravioli Soup with Ground Beef
You literally need one pot to pull this off. Just one. Throw everything in that one pot. Cook it. And BAM. It’s done before you know it.
In fact, you can even eat it straight off that pot if you want.
HA. No not really, but yes kinda.
Here’s the deeds to make thus chunky, comforting, and cozy Ravioli Soup.
Add vegetable oil and saute minced garlic, onions and beef. Once beef is no longer pink, add diced carrots.
Then add the tomatoes – canned crushed tomatoes and tomato sauce.
Followed by beef broth.
Next, bring on the aromatics – basil, oregano and some fresh parsley.
Bring soup to a boil.
Once it is boiling, add frozen cheese ravioli, and cook following package instructions.
Once ravioli soup comes to a boil, add parmesan cheese. Stir to combine.
I like to add salt and pepper at the end so you can adjust accordingly after tasting it. Remember salt helps open up the flavors in the ravioli soup, not just adding saltiness.
Bring everything to a boil and garnish with parsley and more grated parmesan cheese (because why not)!
Serve with some warm bread on the side or dip the bread into the chunky broth…it’s so good!
Types of ravioli
You can use either frozen and refrigerated raviolis. I have used both and they both work very well.
Follow the package instruction for cook time, although you might need to cook it slightly longer than what it is called for because the broth is thick and there are a lot of items in it (thus it takes longer to cook the ravioli).
And of course, ravioli from scratch is totally allowed. If you are a ravioli-from-scratch kinda person, I salute you and want to be you when I grow up!
But if you are not, fear not, use that bag of frozen or refrigerated ravioli and you will still get seriously yummy-tasting Ravioli Soup.
Those things are meant to make our lives easier and I say let’s take full advantage of it!
Storing and Reheating leftover Ravioli Soup
My husband will testify to this. When I make Ravioli Soup, I expect leftovers.
So much so I’m a little shock when he is hungrier than usual and gets seconds and thirds. It kinda throws off my plan. 😉
I want enough Ravioli Soup for a few more meals because this recipe stores so well, has meal prep written all over it, and tastes just as amazing (or arguably, even better because the flavors have sat and permeated the meat and veggies) after a few days.
Simply store Ravioli Soup in an airtight container in the refrigerator (up to 5 days) or freezer (for a month or so).
If frozen, defrost Ravioli Soup completely before reheating in the microwave.
Speaking of storage, I am loving glass containers lately (vs. old plastic ones I used to own) because:
- They do not stain and are so much easier to wash – especially when it comes to tomato based soup because they do tend to leave red stains on plastic
- No leaking
- Last so much longer!
They make food storage so much more fun. (A sentence I never thought I would say).
Tips and Tricks
A few tips and tricks for making ravioli soup:
- You may have to cook ravioli slightly longer than the cook time listed on the package. The soup is filled with lots of ingredients when ravioli is added, so it takes a little longer to completely cook it.
- If you like your Ravioli Soup thinner, add more beef broth at the end to thin it out. If you prefer it thicker, boil it a little longer so that the broth thickens.
- Salt is added at the end to open up the flavors of the soup. Don’t forget to taste soup and then add salt accordingly! You will be amaze how much more flavorful the soups get when you add a pinch or two of salt!
- Optional: add beef bouillon to make the broth even more flavorful! I actually do this a lot, because I love strong flavors, and I like to use Better than Bouillon Roasted Beef Base.
- Use good quality ingredients, especially when it comes to parmesan cheese. Using good quality parmesan cheese (avoid the non-refrigerated kind) will significantly improve the taste of your soup!
I will leave you with this: you need this ravioli soup in your life! 🙂
Grab a spoon and dig in, folks!
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Other Soup Recipes!
- Lemon Chicken and Rice Soup
- Simple Tomato Soup
- Stovetop Beef Stew
- Slow Cooker Chicken Taco Soup
- Instant Pot Creamy Chicken Noodle Soup
- Curry Butternut Squash Soup
- Turkey Stew
- Ground Beef Vegetable Soup
- Creamy Pumpkin Curry Soup (by fellow blogger and friend, The Fresh Cooky!)
- 1 lbs lean ground beef
- 4-6 cloves fresh garlic minced
- 1/2 large white onion diced
- 30 oz crushed tomatoes
- 8 oz tomato sauce
- 2 cups beef broth more if needed
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tbsp chopped fresh Italian parsley plus more for garnish
- 2 tbsp parmesan cheese shredded, plus more for garnish
- 1 cup carrots diced
- 1/2 lbs cheese ravioli
- beef bouillon optional
- salt to taste
- black pepper to taste
- Heat a large pot under medium heat, add vegetable oil, minced garlic and diced onions. Once garlic and onions are fragrant (do not brown or burn), add ground beef and cook until it is no longer pink in color. Add diced carrots.
- Add crushed tomatoes, tomato sauce and beef broth. Then add basil, oregano, fresh parsley. Turn up heat and bring to a boil.
- Add more beef broth if you desire a thinner soup. Bring it to boil again.
- Add ravioli and cook ravioli based on package instructions. You may need to cook ravioli a minute or two longer than instructed on the package. (See Note 1)
- Add parmesan cheese. Stir to combine. Add beef bouillon if desired. Then add salt and pepper to taste. If soup is already salty (especially if you added beef bouillon), you might want to omit salt. Remove from heat.
- Garnish with parsley and more parmesan cheese. Serve and enjoy!