Ravioli Soup Recipes

RAVIOLI SOUP

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.

RAVIOLI SOUP

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.

SPRING RAVIOLI SOUP

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.

CHICKEN RAVIOLI SOUP

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.

QUICK RAVIOLI & SPINACH SOUP

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.