Ravioli Soup

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 happen…even on busy evenings! If you love ravioli and pasta, this Ravioli Soup is for you!

One reader, Rjteague, commented: “This was SUPER TASTY and so easy. A wonderful supper for two, with generous leftovers. It would be great to share with another couple of friends, also. Definitely going on the “make this one again” list. ★★★★★”

One reader, David, commented: “This is one of the ones in our regular rotation. We love it! ★★★★★”

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.

Ingredients

Ravioli soup calls for these simple ingredients:

• Cheese ravioli: The star of our dish! I get frozen cheese-filled ravioli. Fresh ravioli works great as well.
• Lean ground beef: Browns right in the pot and flavors the whole soup.
• Cooking oil: Olive, avocado, canola or vegetable oil – whichever neutral oil you have on hand works for sautéing the garlic, onion and beef.
• Fresh garlic: Minced. If you’re in a pinch, use garlic powder.
• White onion: Diced into small pieces.
• Canned crushed tomatoes: You can substitute whole or diced tomatoes, just break them into smaller pieces as they cook.
• Tomato sauce: Comes in a can and adds body to the broth.
• Beef broth: Use a high quality broth for the best taste.
• Dried herbs: Basil and oregano.
• Fresh Italian parsley: In a pinch, use dried.
• Parmesan cheese: Grated or shredded.
• Carrots: Diced into small pieces.
• Beef bouillon: Optional, to bring more flavor to the soup.
• Salt and black pepper: Added at the end, to taste.

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.

Step 1: Sauté The Beef And Veggies

Add vegetable oil and sauté minced garlic, onions and beef. Once the beef is no longer pink, add diced carrots.

Step 2: Add The Tomatoes And Broth

Then add the tomatoes – canned crushed tomatoes and tomato sauce. Followed by beef broth.

Step 3: Add The Herbs And Ravioli

Next, bring on the aromatics – basil, oregano and some fresh parsley.

Bring the soup to a boil.

Once it is boiling, add frozen cheese ravioli and cook following package instructions.

Step 4: Finish With Parmesan And Season

Once the 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!

Ravioli Soup Variations

This soup is easy to customize with whatever you have on hand. Here are a few swaps and add-ins that work well.

• Other proteins: Swap the ground beef for ground Italian sausage (mild or spicy), ground turkey, ground chicken, or ground pork. Brown it the same way and drain off any extra grease. You can also stir in shredded rotisserie chicken or sliced cooked sausage near the end. For a meatless version, leave out the meat, use vegetable broth, and add mushrooms or a can of white beans.
• Other types of ravioli: Spinach ravioli, beef ravioli, sausage ravioli, mushroom ravioli, four-cheese ravioli, and mozzarella ravioli all work. Meat-filled ravioli make the soup even heartier. Mini ravioli cook faster, so check them a few minutes early.
• Vegetables to add: Kale and spinach are the easiest. Stir in chopped kale a few minutes before the ravioli goes in so it can soften, and stir in baby spinach at the very end, where it wilts in a minute or two (like my Spinach Tortellini Soup). Other good options are diced zucchini, sliced mushrooms, diced celery, bell peppers, green beans, and frozen peas. Sauté mushrooms, celery, and peppers with the onions. Add zucchini, green beans, and peas along with the broth so they cook through.
• Making it creamy: Stir in half & half or heavy cream for a creamier version. Add it at the very end, after the ravioli is cooked and the heat is turned down to low. Start with about 1/2 cup and add more to taste. Avoid boiling the soup once the cream goes in, since high heat can cause it to separate. A few spoonfuls of cream cheese or mascarpone melted in works too.
• Parmesan rind: If you have a leftover parmesan rind, drop it into the pot when you add the broth and let it simmer with the soup. It gives the broth a rich, savory flavor (similar technique used in my Tomato Basil Soup). Fish it out before serving. Taste before adding salt, since the rind adds some of its own.
• Extra heat: Add a pinch of red pepper flakes with the garlic, or use spicy Italian sausage in place of the beef.
• Herbs: Use Italian seasoning in place of the dried basil and oregano, or stir in chopped fresh basil at the end.

Storing and Reheating leftover Ravioli Soup

Storing: Let the soup cool, then transfer it to an airtight container. It keeps in the refrigerator for up to 5 days.

Freezing: Freeze in an airtight, freezer-safe container for about a month. The ravioli will be a little softer after freezing.

Thawing: Defrost the soup completely in the refrigerator before reheating.

Reheating: Microwave in a covered bowl, stirring halfway through, until hot. Or reheat in a pot over medium-low heat, stirring occasionally. The soup thickens as it sits, so add a splash of beef broth or water if needed.

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Other Soup Recipes!

• Lemon Chicken and Rice 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!)