RAVIOLI AND VEGETABLE SOUP
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery and thyme and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the broth and 3 cups water and increase the heat to high. Cover and bring to a boil, then add the ravioli. Reduce the heat to medium and simmer until the ravioli are tender (see label for approximate cooking time).
- Add the escarole to the soup and cook, stirring, until wilted. Season with salt and pepper. Ladle the soup into bowls and sprinkle with the cheese. Serve with the bread.
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
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.
RAVIOLI AND MEATBALL SOUP
This recipe is full of shortcuts: pesto from a jar, tomato paste from a tube, and frozen meatballs, ravioli and vegetables. What could be easier or more convenient?
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a small pot or Dutch oven over medium heat until hot. Add the onions, garlic and pesto with a good pinch of salt and pepper. Stir and allow to cook to soften the onions, a minute or two.
- Add the tomato paste and stir until thoroughly combined, a minute or so. Add the stock, meatballs and vegetable medley. Bring to a boil, then reduce to a simmer. Add the ravioli and cook until the vegetables are just tender, 4 to 5 minutes.
- Add the heavy cream and stir to combine. Taste and adjust the seasoning with salt and pepper. Garnish with the Parmesan and serve with crusty bread.
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 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.
SAUSAGE RAVIOLI CASSEROLE
Turn frozen ravioli into an impressive casserole loaded with Italian flavorings and plenty of Swiss cheese.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In large bowl, mix all ingredients except cheese and Italian seasoning. Spoon into ungreased 8-inch square (2-quart) glass baking dish. Sprinkle with cheese and Italian seasoning.
- Bake 40 to 50 minutes or until thoroughly heated and bubbly.
Nutrition Facts : Calories 500, Carbohydrate 52 g, Cholesterol 170 mg, Fiber 4 g, Protein 23 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1840 mg, Sugar 13 g, TransFat 0 g
SPRING RAVIOLI SOUP
This recipe is sponsored by Target. Parmesan pulls double duty in this soup chock-full of seasonal vegetables: The rind is used to enrich the broth, and the cheese is shaved on top as a garnish. Onions and garlic are sautéed, then simmered with vegetable broth, peas, asparagus and ravioli. Arugula, lemon and spoonfuls of homemade pesto are added just before serving.
Provided by Kelly Senyei
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the soup: Using a vegetable peeler or cheese grater, make shavings from the wedge of Parmesan until you have 1/2 cup. Set aside. Cut off and reserve the rind from the wedge.
- Combine the oil, onions and garlic in a large heavy-bottomed pot or Dutch oven. Cook, stirring occasionally, over medium-low heat until the onions are translucent, about 5 minutes.
- Add the asparagus, broth and Parmesan rind. Bring the mixture to a boil then reduce it to a simmer. Add the ravioli and peas and cook until the ravioli are al dente, 4 to 5 minutes.
- Turn off the heat then immediately stir in the arugula and lemon juice. Taste and season the soup with salt and pepper. (If the Parmesan rind hasn't fully melted, remove and discard it.)
- For the pesto topping: Toast the pine nuts in a small skillet over low heat, stirring frequently, until golden brown, about 5 minutes.
- Combine the toasted pine nuts, basil, Parmesan, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor and pulse until roughly chopped. With the motor running, pour the oil in through the feed tube and process until smooth. If needed, scrape down the sides of the bowl with a rubber spatula and continue processing.
- Drizzle the pesto over the soup, garnish with the shaved Parmesan and serve.
More about "ravioli soup recipes"
RAVIOLI SOUP - QUICK AND EASY CHEESE RAVIOLI SOUP - HOW …
From howsweeteats.com
5/5 (32)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.
- Stir in the basil, oregano and tomato paste. Cook, stirring the mixture, until the tomato paste deepens in color a bit. This sort of caramelizes the paste and adds a depth of flavor that is wonderful! Deglaze the pan with the tablespoon of dry sherry.
- Add in the stock and stir. Bring the mixture to a boil, then reduce it to a simmer. Add in the ravioli and cook for the recommended time - usually around 5 minutes or so for frozen. A bit less time for fresh ravioli.
- Stir in the parmesan cheese. Serve the soup immediately and top with extra parmesan and fresh parsley!
BEST RAVIOLI SOUP RECIPE-HOW TO MAKE RAVIOLI …
From delish.com
4.3/5 (3)Category Dinner, Main Dish, SoupServings 4Total Time 25 mins
CREAMY RAVIOLI SOUP RECIPE | EASY WEEKNIGHT DINNER …
From easyweeknightrecipes.com
ONE-POT CREAMY TUSCAN RAVIOLI SOUP RECIPE - PILLSBURY.COM
From pillsbury.com
RAVIOLI SOUP RECIPE - RAVIOLI IN A GROUND BEEF AND …
From madaboutfood.co
5/5 (13)Total Time 45 minsCategory DinnerCalories 322 per serving
EASY CROCK POT RAVIOLI SOUP - RECIPES THAT CROCK!
From recipesthatcrock.com
CROCKPOT CHICKEN RAVIOLI SOUP RECIPE | SIDECHEF
From sidechef.com
16 BEST RAVIOLI RECIPES - EASY IDEAS FOR RAVIOLI
From delish.com
EASY ONE-POT RAVIOLI SOUP - FEELGOODFOODIE
From feelgoodfoodie.net
12 BEST RAVIOLI SOUP RECIPES (ALL TYPES) - HOME …
From homestratosphere.com
RAVIOLI WITH SAUSAGE RECIPE
From foodhousehome.com
RAVIOLI SOUP - SOUPADDICT
From soupaddict.com
RAVIOLI & VEGETABLE SOUP RECIPE | EATINGWELL
From eatingwell.com
RAVIOLI SOUP RECIPE | EPICURIOUS
From epicurious.com
MOM'S '4-INGREDIENT CROCKPOT RAVIOLI LASAGNA' COULDN'T BE EASIER
From delishably.com
RAVIOLI SOUP RECIPE - FOOD.COM
From food.com
ITALIAN SAUSAGE RAVIOLI RECIPE | XX PHOTOZ SITE
From xxphotoz.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #soups-stews #beef #pasta #ground-beef #meat #pasta-rice-and-grains #ravioli-tortellini
You'll also love