Easy One-Pot Ravioli Soup

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There’s something comforting about a bowl of soup, and when you combine that with the hearty richness of ravioli, you get an unbeatable duo. This ravioli soup combines the bold flavors of ground beef, tomatoes, and fresh basil, culminating in a dish that is both hearty and oh-so-good! If you’ve ever had Lasagna Soup, then you would love this ravioli soup.

Drawing inspiration from both the Italian classic ravioli and the rustic flavors of homemade soup, my Ravioli Soup marries the richness of ground beef with the delicate flavors of tomatoes and fresh basil. Whether it’s the chilly grip of winter or a breezy summer evening, this soup promises to be a one pot meal you’ll come back to time and time again.

Kid friendly soup recipe

If you’re looking for more kid-friendly soup recipes, this easy ravioli soup is definitely one to try! This is a meat-lovers ravioli with lean ground beef, onions, garlic, fresh tomatoes, fresh herbs, and the cutest mini one-bite raviolis that are perfect for little children. It’s a meal-in-bowl, which is cozy, comforting and completely delicious!

WHY YOU’LL LOVE RAVIOLI SOUP

• Hearty and Filling: The combination of lean ground beef with tender ravioli guarantees a satisfying bite every time. It’s a meal in itself, ensuring you’re content and full.
• Quick Comfort: In under 30 minutes, you can whisk up a pot full of warmth and nostalgia, making it perfect for busy evenings.
• Versatility at Its Best: This soup is like a canvas, open to your culinary creativity. Modify ingredients based on seasons, occasions, or just personal preference.
• Universally Loved: The fusion of classic flavors ensures it’s a hit across all ages and occasions, from family dinners to gatherings.

INGREDIENTS TO MAKE RAVIOLI SOUP

• Mini Ravioli: These bite-sized pasta are perfect and provide that rich, creamy filling everyone loves.
• Oil: I’ve chosen olive oil for its fruity aroma and health benefits, but feel free to substitute it with vegetable or avocado oil based on what you have on hand.
• Protein: My choice of lean ground beef gives this soup its meaty foundation. It’s flavorful and makes the soup hearty.
• Vegetables: Onions for depth, garlic for a punch of flavor, and tomatoes for a fresh, tangy taste. If you’re feeling adventurous, consider adding bell peppers or zucchini.
• Tomato Base: Tomato paste is added for that concentrated tomato essence that enriches our soup. If you’d prefer a lighter tomato flavor, you can use diced tomatoes or tomato sauce in its place.
• Herbs & Seasoning: Fresh or dried, herbs are the soul of any dish. Basil is our herb of choice, offering delightful aromatic notes to the soup. Salt and pepper complete the seasoning.
• Liquid: Water serves as our main liquid, ensuring the ravioli cooks perfectly and the flavors meld together. If you’re looking for a richer taste, consider using chicken or vegetable broth.
• For Serving: Grated Parmesan cheese lends a salty, nutty finish, while fresh basil offers a touch of freshness. Both elevate the dish, so don’t skip them!

How to make ravioli soup

Start by browning the ground beef with olive oil, salt and pepper. When it’s cooked, you can drain the fat if you find that there is a an excessive amount. Next, you’ll add the onions and garlic to the cooked beef, and cook them until they soften.

Now you’re ready to add the fresh tomatoes, fresh chopped basil and tomato paste. Alternatively you can use a 28 ounce can of crushed or diced tomatoes and you can use dried basil or Italian seasoning. But, this is a great way to use of end-of-summer tomatoes and basil, and it adds so much more flavor to the dish!

To that, you’ll add water or vegetable stock/beef stock, bring to a boil, then simmer for 10-15 minutes. You want the mixture to thicken and all the flavors to blend well together. And finally, you’re ready to add the ravioli. It will only need a few minutes to cook. I recommend checking the package instructions and then cooking for 2-3 minutes less since it will sit in the soup and absorb more liquid as the soup cools.

Then you can enjoy this easy ravioli soup pronto with some fresh grated cheese and herbs!

Tips for making the best ravioli soup

1. Use fresh tomatoes and fresh herbs if possible. There’s a lot to be said for speedy recipes that use canned tomatoes and dried herbs. But since there are such minimal ingredients in this ravioli soup recipe, I highly recommend using fresh produce to really elevate that flavor!
2. Allow time for the soup to simmer. When you add the water or stock, the soup looks fully cooked and it’s tempting to just add the ravioli and be done with the recipe. But allowing the soup to come to a boil and letting it simmer really creates a more uniform flavor throughout each bite of soup.
3. Don’t overcook the ravioli. You want to cook the ravioli less than al dente. That’s because if you over cook it, the texture will get very mushy and add too much starch to the soup. Check the package instructions for the recommended cooking time, and decrease that amount by 2-4 minutes.

POPULAR SUBSTITUTIONS & ADDITIONS

• Protein Variety: Ground turkey or chicken can seamlessly replace ground beef for varied tastes and textures.
• Boost with Veggies: Consider integrating bell peppers, zucchini, or even spinach for a wholesome addition.
• Herb Swap: Italian seasoning, oregano, or rosemary can stand in for or be used alongside basil for added depth.
• Pasta Choices: Venture beyond ravioli. Cheese-filled tortellini or different ravioli fillings like mushroom or spinach can make exciting alternatives.

HOW TO STORE & REHEAT RAVIOLI SOUP

• Storing: Once the soup has cooled to room temperature, transfer it to airtight containers. This ensures freshness while preserving flavor.
• Reheating: Gently warm the soup over medium heat on the stovetop, ensuring the ravioli remains tender. If the soup thickens, a splash of water or broth can restore its consistency.

HOW LONG WILL RAVIOLI SOUP LAST IN THE FRIDGE?

When sealed in an airtight container, this Ravioli Soup will retain its freshness and flavors for 3 to 4 days.

CAN I FREEZE RAVIOLI SOUP?

Absolutely! To make the most of your efforts, cool the soup and then pour it into freezer-safe containers, keeping some space at the top for expansion. Label and store it, and when you’re ready for another comforting meal, it’s just a defrost and reheat away. This soup can be safely frozen for up to 2 months.

Frequently Asked Questions

Is ravioli soup healthy?

One serving of this soup is less than 300 calories, so it’s a great meal for kids or adults. It’s well balanced with protein from the beef and vitamins and minerals from the veggies. Serve with crusty bread for a more substantial meal.

How do you make a flavorful soup?

For a flavorful soup, you should use the freshest ingredients you can. I also recommend using a vegetable or beef stock for added flavor rather than water.

I know you are all going to love this tasty ravioli soup recipe! One pot and very little prep time makes this a great family dish. It was such a hit in our house, I can’t wait to hear what you think!

For more soup recipes:

• Roasted Butternut Squash Soup
• Vegetarian Minestrone Soup
• Roasted Tomato Soup
• Vegan Asparagus Soup Recipe
• Chicken Lemon Rice Soup
• Mediterranean White Bean Soup
• Spinach Tomato Tortellini Soup
• Acorn Squash Soup
• Lentil Tomato Soup

If you’ve tried this healthy-ish feel good Easy Ravioli Soup recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

This recipe was originally published on March 20, 2017 and updated to include new photos and a video!

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Review

Easy Ravioli Soup

Very similar to Lasagna Soup, this kid friendly Easy Ravioli Soup is a meat lover's hearty comforting meal-in-a-bowl recipe that's ready in about 30 minutes

5 from 31 votes

Author Yumna Jawad

Servings 6 servings

Course Soup

Calories 290

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Video

Ingredients

  

1x2x3x

• ▢ 1 tablespoon olive oil
• ▢ 1 pound lean ground beef
• ▢ Salt and pepper
• ▢ 1 large onion chopped
• ▢ 2 garlic cloves minced
• ▢ 2 tablespoons fresh basil or 1 teaspoon dried
• ▢ 6 ounces tomato paste
• ▢ 2 tomatoes chopped
• ▢ 5 cups water
• ▢ 8 ounces mini Ravioli
• ▢ Grated Parmesan cheese for serving
• ▢ Fresh basil for serving for serving

Instructions

• In a large saucepan, heat the olive oil and add the ground beef with salt and pepper to taste. Cook until browned, breaking it up as it cooks with a wooden spoon for 4-5 minutes
• Add the chopped onions and garlic, and cook for 2-3 minutes until the onions soften and become fragrant.
• Add the fresh basil, tomato paste, chopped tomatoes and water and mix to combine. Bring to a boil. Then. reduce heat and simmer for 15 minutes, stirring occasionally.
• Add the ravioli and cook for 5-8 minutes, until the past is tender. Add more water if the pasta absorbs too much of the liquid.
  
• Serve with grated Parmesan cheese and fresh basil, if desired.

Equipment

Zwilling Knife Block Set

Cutting Board

Anodized Nonstick Cookware

Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge or in the freezer for up to 3 months. When ready to eat, just thaw in the fridge before reheating on the stovetop or in the microwave.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

• Instead of ground beef, you can use ground turkey or ground chicken.
• To make it vegetarian, substitute the ground beef for chopped mushrooms, eggplant or zucchini.
• If you don’t have fresh tomatoes, you can use canned tomatoes. I recommend skipping the tomato paste then, and instead using one 28 ounce can of crushed or diced tomatoes in the place of the tomatoes and tomato paste.
• If you don’t have fresh basil, you can substitute other fresh herbs like oregano, parsley or thyme. Or you can use 1 teaspoon of dried herbs.
• To make it gluten-free, you can use gluten-free ravioli or any other gluten-free pasta of your choice.

Nutrition

Calories: 290kcal, Carbohydrates: 25g, Protein: 24g, Fat: 11g, Saturated Fat: 4g, Cholesterol: 67mg, Sodium: 521mg, Potassium: 673mg, Fiber: 3g, Sugar: 6g, Vitamin A: 809IU, Vitamin C: 13mg, Calcium: 41mg, Iron: 7mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American, Italian

Course: Soup