Description
This hearty and comforting Ravioli Soup blends tender cheese-filled ravioli with a savory mixture of ground beef and Italian sausage simmered in a rich tomato broth, finished with creamy cheeses and fresh parsley for a delightful meal perfect for any day.
Ingredients
Scale
Meat and Aromatics
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, diced (about 1 cup)
- ½ pound ground beef
- ½ pound ground Italian sausage
- 1 tablespoon garlic, minced
Seasonings and Sauces
- 1 tablespoon Italian seasoning
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
- 1 jar (24 ounces) marinara sauce
- 4 cups (32 ounces) beef broth
- 1 can (28 ounces) crushed tomatoes
Pasta and Dairy
- 1 bag (25 ounces) frozen cheese ravioli
- ½ cup (119 g) heavy cream
- 1 cup (113 g) mozzarella cheese, shredded
- ½ cup (40 g) romano cheese, shredded
- ½ cup (50 g) parmesan cheese, shredded, plus more for garnish
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Heat oil: In a large pot over medium heat, warm 1 tablespoon of extra virgin olive oil until it shimmers.
- Sauté aromatics and meats: Add the diced onion, ground beef, ground Italian sausage, and minced garlic to the pot. Cook, stirring occasionally and breaking up the meat with a spoon, until the meat is no longer pink and the onions are softened, about 8-10 minutes. Drain any excess grease if needed.
- Add seasonings: Stir in 1 tablespoon Italian seasoning, 2 teaspoons kosher salt, and 2 teaspoons ground black pepper, mixing well to evenly coat the meat mixture.
- Combine liquids and tomatoes: Pour in the marinara sauce, beef broth, and crushed tomatoes. Stir thoroughly to combine all ingredients.
- Bring to simmer: Increase heat slightly and bring the soup to a gentle simmer.
- Add ravioli: Once simmering, gently add the frozen cheese ravioli. Cook for 4-6 minutes, stirring occasionally and carefully to avoid breaking the ravioli. They should be tender but intact.
- Add cream and cheeses: Reduce the heat to low. Stir in the heavy cream, mozzarella, romano, and parmesan cheeses until melted and fully incorporated, creating a creamy texture.
- Serve and garnish: Ladle the soup into bowls and garnish with additional parmesan cheese and freshly chopped parsley as desired. Enjoy warm!
Notes
- Use fresh parsley for a bright, fresh flavor in the garnish.
- Drain any excess grease from the cooked meat to keep the soup from becoming too oily.
- For a vegetarian version, substitute the meats with plant-based sausage and use vegetable broth.
- If desired, adjust seasoning to taste after adding the cheeses and cream.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 75 mg
Keywords: ravioli soup, Italian soup, creamy ravioli soup, cheese ravioli recipe, comfort food soup
