QUICK AND EASY RAVIOLI SOUP
This is quick and easy, yet delicious! I serve this soup with a fresh salad and lots of warm garlic bread.
Provided by Kim D.
Categories Meat
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a Dutch oven, brown ground beef; drain.
- Add all ingredients, except for the Paremesan cheese and ravioli.
- Bring to a boil.
- Reduce heat; cover and simmer 30 minutes.
- Stir in the Parmesan cheese.
- Cook ravioli according to package directions; drain and add to soup.
- ~NOTE~I normally use the cheese filled ravioli because that is the kid's favorite.
- But you can use a different type of filling to satisfy your taste, such as roasted chicken or Italian sausage filled ravioli.
QUICK AND SIMPLE RAVIOLI SOUP
This soup is so easy and yet everyone loves it, even kids. It also is a nice change because it has no meat. I like to double this, add one extra can of broth and a little dried veggie soup mix to it...we also LOVE garlic so I use more than stated.
Provided by startnover
Categories Clear Soup
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place first 4 ingredients in a pan,bring to a boil and boil 5 minutes.
- Slice squash in 1/2 lengthwise and then slice thinly widthwise.
- Add ravioli and squash and cook till ravioli is done.
- Garnish with Parmesan.
RAVIOLI SOUP
Ravioli in chicken broth. A great way to use up any extra veggies or leftover meats hanging around in the fridge. Use any kind of ravioli you like. Oyster sauce can substitute for soy sauce.
Provided by RAFTERMANIA
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water and bouillon cube to a boil. Place ravioli in the pot, and cook 5 minutes, stirring occasionally. Mix in spinach, mushrooms, carrot, frozen peas and carrots, olive oil, and soy sauce; cook for 5 minutes, until vegetables are tender. Season with salt and pepper.
Nutrition Facts : Calories 319 calories, Carbohydrate 40 g, Cholesterol 45.1 mg, Fat 11.9 g, Fiber 4.3 g, Protein 14.2 g, SaturatedFat 4.6 g, Sodium 517.3 mg, Sugar 3 g
QUICK RAVIOLI & SPINACH SOUP
I love my Italian American traditions, but I never had time to make a classic Italian wedding soup. So I created this shortcut version with ravioli. -Cynthia Bent, Newark, Delaware
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the broth, onion powder and pepper; bring to a boil. Add ravioli; cook, uncovered, for 7-10 minutes or until tender. Add spinach and chicken during the last 3 minutes of cooking. If desired, serve with cheese.
Nutrition Facts : Calories 292 calories, Fat 11g fat (3g saturated fat), Cholesterol 91mg cholesterol, Sodium 1638mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.
CHICKEN RAVIOLI SOUP
This is a nice, low-calorie soup that's really tasty, quick and easy. A friend gave me this recipe a long time ago.
Provided by Hey Jude
Categories Clear Soup
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For the raviolis: Combine chicken, shallot, garlic, salt, nutmeg and pepper in a small bowl.
- Place rounded teaspoonful of chicken mixture in center of each of 12 wonton wrappers.
- Moisten edges of wrappers with water.
- Top with remaining wonton wrappers; press to seal edges.
- Cover and refrigerate until ready to cook.
- The soup: Combine chicken broth, spinach, carrots, salt and pepper in a large saucepan.
- Bring to a boil over high heat.
- Reduce heat to low; cover and simmer 10 minutes.
- Return soup to a boil; add chicken ravioli.
- Reduce heat to low and simmer, uncovered, 2 to 3 minutes or until ravioli are tender and rise to the surface of the soup.
RAVIOLI & CABBAGE SOUP
This hearty soup makes a terrific lunch or light dinner on chilly fall and winter days. When we have this for dinner, I also serve a simple green salad and some crusty rolls. Adapted from Sunset Soups Cookbook.
Provided by Hey Jude
Categories Lunch/Snacks
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut bacon into 1/2-inch pieces In a 5-6 qt pan, cook bacon over medium heat until soft and translucent Spoon off and discard all but 2 tablespoons of the drippings; add onion, garlic and parsley and cook, stirring occasionally, until onion and bacon are lightly browned.
- Add stock or broth, water, cabbage and carrot Bring to a boil over high heat Separate ravioli, if stuck together, and add to stock Reduce heat to medium and boil gently, uncovered, stirring occasionally, until ravioli are just tender (about 10 minutes for fresh, 12 minutes for frozen).
- Pass cheese at the table to sprinkle over individual servings.
RAVIOLI AND VEGETABLE SOUP
Make and share this Ravioli and Vegetable Soup recipe from Food.com.
Provided by wirkwoman1
Categories Lunch/Snacks
Time 30m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large saucepan or dutch oven over medium heat. Add pepper/onion mix, garlic and crushed red pepper and cook, stirring, for 1 minute.
- Add tomatoes, broth, water and basil (or marjoram).
- Bring to a rolling boil over high heat.
- Add ravioli and cook for 3 minutes less that the package directions.
- Add zucchini and return to a boil. Cook until the zucchini is tender crisp, about 3 minutes.
- Season with pepper.
RAVIOLI SOUP
My family's love of pasta dishes inspired my to create this thick and hearty soup. People always rave about the rich tomato base and tender pockets of cheese-filled ravioli. -Shelley Way, Cheyenne, Wyoming
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, tomato paste, onions, parsley, garlic, basil, sugar, oregano, onion salt, salt, pepper and thyme; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Cook ravioli according to package directions; drain. Add to soup and heat through. Stir in the Parmesan cheese. Sprinkle with additional parsley if desired.
Nutrition Facts : Calories 235 calories, Fat 8g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 542mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein.
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5/5 (28)Category SoupCuisine AmericanTotal Time 30 mins
- Heat the olive oil in a stock pot or saucepan over medium-low heat. Stir in the onion and garlic with a pinch of salt and pepper. Cook until the onions soften and are translucent, about 3 to 4 minutes.
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