Ugh, weeknights, am I right? Sometimes, all I want is a big bowl of comfort, but who has time to spend hours in the kitchen? That’s where this Ravioli Soup comes in, my friends! It’s seriously the easiest, most satisfying thing ever. Think cozy Italian flavors, but ready in, like, no time at all.
Honestly, this Ravioli Soup has been a family favorite for ages. My kids practically inhale it, and I love that it’s packed with flavor but so simple to throw together. It’s basically my secret weapon for those crazy nights when everyone’s starving and patience is running low. Trust me, you NEED this Ravioli Soup in your life!
Why You’ll Love This Ravioli Soup
Seriously, this Ravioli Soup is a game-changer. Why? Let me tell you:
- Super Speedy: From start to finish, you’re looking at maybe 30 minutes. Yes, really!
- Easy Peasy Ingredients: Nothing fancy here. Just stuff you probably already have.
- Kids LOVE It: Even my pickiest eater gobbles this up. Total win!
- Flavor Bomb: Hearty, savory, and oh-so-satisfying.
- Make It Your Own: Toss in your fave veggies or switch up the sausage. It’s all good!
Quick and Easy Ravioli Soup
Weeknights are tough, but this soup? So quick to make! Perfect when you’re short on time.
Simple Ingredients for Delicious Ravioli Soup
No need for a fancy grocery run, I promise! You can find everything you need for this recipe at your local store.
A Flavorful and Comforting Ravioli Soup
Seriously, this soup is like a warm hug on a chilly night. So much flavor and so comforting!
Ingredients for the Perfect Ravioli Soup
Okay, so here’s what you’ll need to make this amazing Ravioli Soup. Don’t worry, it’s all pretty basic stuff! I promise you won’t need to spend hours trying to hunt down weird ingredients. Here’s the lineup:
- 16 ounces Italian sausage, removed from casings (trust me, it’s easier this way!)
- 1/2 medium onion, finely chopped (I hate big chunks of onion, so I go pretty small)
- 4 cloves garlic, minced (the more, the merrier, in my opinion!)
- 1 28 ounce can crushed tomatoes
- 4 cups beef broth
- 1 teaspoon dried oregano
- 10 ounces refrigerated cheese ravioli (I usually grab the three-cheese kind)
- 1 handful fresh basil, torn (don’t skip the basil! It makes a huge difference)
- Salt and pepper to taste
- Freshly grated parmesan cheese, to taste (because, cheese!)
- Shredded mozzarella, to taste (optional, but highly recommended!)
How to Prepare Delicious Ravioli Soup: Step-by-Step Instructions
Alright, let’s get cooking! This Ravioli Soup is so simple, you’ll be amazed. Just follow these easy steps, and you’ll have a delicious, comforting meal on the table in no time. Don’t worry, I’ll walk you through it!
- First, brown the sausage in a large pot or Dutch oven over medium heat. You’ll want to break it up with a spoon as it cooks – about 5-7 minutes should do it. Make sure you drain off any extra grease. Nobody wants a greasy soup!
- Next, toss in the chopped onion and minced garlic. Cook for another 5 minutes or so, until the onion is nice and soft and the garlic smells amazing. Careful not to burn the garlic!
- Now, stir in the crushed tomatoes, beef broth, and dried oregano. Give it a good stir to combine everything. Bring the mixture to a boil.
- Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer for about 5 minutes. This lets all the flavors meld together.
- Okay, now for the good part! Add the cheese ravioli to the pot and cook for about 5 minutes, or until the ravioli are tender and cooked through. Don’t overcook them, or they’ll get mushy!
- Stir in the torn fresh basil leaves. Season with salt and pepper to taste. Don’t be shy with the seasoning!
- Finally, serve your amazing Ravioli Soup hot, topped with freshly grated parmesan cheese and/or shredded mozzarella. I like to use both, but that’s just me! Enjoy!
Tips for the Best Ravioli Soup Recipe
Want to take your Ravioli Soup from good to *amazing*? Trust me, these little tips make a HUGE difference. I’ve made this soup a zillion times, and I’ve learned a few tricks along the way. My biggest tip? Don’t be afraid to taste and adjust! You really can’t mess this up!
Achieving the Perfect Ravioli Soup Broth
Okay, so sometimes the broth can be a little…blah. If it’s too thick, add a splash more beef broth. If it’s not flavorful enough, a pinch of red pepper flakes or a little extra oregano can work wonders!
Preventing Sticky Ravioli in Your Ravioli Soup
Nobody likes a clump of ravioli! To avoid this, stir the soup gently and frequently while the ravioli are cooking. Don’t just dump them in and walk away! Also, make sure your soup is simmering, not boiling, when you add the ravioli. A gentle simmer helps them cook evenly without sticking together.
Ravioli Soup Variations to Try
Okay, so you’ve got the basic Ravioli Soup down? Awesome! Now, let’s get a little crazy and mix things up! The best part about this recipe is how easy it is to customize. Seriously, you can throw in just about anything and it’ll still be delicious. Here are a few of my favorite twists!
Adding Vegetables to Your Ravioli Soup
Wanna sneak in some extra veggies? Go for it! Spinach wilts right in at the end, and zucchini or carrots add a nice little crunch if you toss them in with the onions. I’ve even added chopped bell peppers before, and it was delish!
Changing the Protein in Your Ravioli Soup
Not feeling the Italian sausage? No problem! Ground beef or turkey sausage work great too. Or, for a lighter option, try shredded chicken! Just make sure it’s cooked before you add it to the soup. Leftover rotisserie chicken is perfect for this!
Serving Suggestions for Your Hearty Ravioli Soup
This Ravioli Soup is pretty awesome all on its own, but if you want to make it a *real* meal, I’ve got some ideas! A hunk of crusty bread for dipping is always a winner. Or, a simple side salad with a light vinaigrette adds a nice fresh touch. And hey, who can say no to garlic bread? Definitely a crowd-pleaser!
Frequently Asked Questions About Making Ravioli Soup
Got questions about this amazing Ravioli Soup? I got you! Here are a few of the most common things people ask, so you can make this recipe with total confidence. Don’t worry, it’s super easy!
Can I use frozen ravioli in this Ravioli Soup?
Totally! Just add the frozen ravioli to the soup during the last 5-7 minutes of cooking time. You might need to add a couple of extra minutes to make sure they’re cooked through. Just keep an eye on them!
Can I make Ravioli Soup in a slow cooker?
You bet! Brown the sausage and then toss everything (except the ravioli and basil) into your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the ravioli and basil during the last 30 minutes of cooking.
How long does Ravioli Soup last?
This Ravioli Soup is usually good in the fridge for 3-4 days. Just make sure to store it in an airtight container. Honestly, though, it’s so good, it rarely lasts that long at my house!
Storing and Reheating Leftover Ravioli Soup
Got leftovers? Lucky you! This Ravioli Soup keeps well. Just pop it in an airtight container and it’ll be good in the fridge for about 3-4 days. To reheat, just microwave it or warm it up on the stovetop until it’s nice and hot. Easy peasy!
Nutritional Information for Ravioli Soup
Okay, so here’s the deal: I’m not a nutritionist, and the info below is just an estimate! It’ll change based on the brands and ingredients you use, so keep that in mind! For accurate nutritional information, consult a registered dietitian.
Enjoyed This Ravioli Soup? Leave a Comment!
Loved this Ravioli Soup as much as my family does? Let me know! Leave a comment below, rate the recipe, or share it with your friends! I love hearing from you!
Print
Disgustingly Easy 30-Minute Ravioli Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Hearty and flavorful ravioli soup, perfect for a quick and easy meal.
Ingredients
- 16 ounces Italian sausage
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 1 28 ounce can crushed tomatoes
- 4 cups beef broth
- 1 teaspoon dried oregano
- 10 ounces refrigerated cheese ravioli
- 1 handful fresh basil torn
- Salt and pepper to taste
- Freshly grated parmesan cheese, to taste
- Shredded mozzarella, to taste (optional)
Instructions
- Brown sausage in a large pot for 5-7 minutes, breaking it up. Drain excess fat.
- Add onion and garlic to the pot. Cook for 5 minutes.
- Stir in crushed tomatoes, beef broth, and oregano. Bring to a boil.
- Reduce heat and simmer for 5 minutes.
- Add ravioli and cook for 5 minutes.
- Stir in basil and season with salt and pepper.
- Serve and top with parmesan cheese and/or mozzarella.
Notes
- Use ground sausage or remove sausage from casings.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
