This easy ravioli soup with ground beef is such a comforting and hearty meal! It comes together in a few simple steps and the hardest part is waiting for the soup to finish simmering!
Simple, flavorful, and cozy, this ground beef and ravioli soup makes for the perfect weeknight meal. It doesn't take a ton of effort to whip up, and it's all made in one pot for an easy clean up afterwards.
Why You'll Love This Recipe
- It's very easy to make. Brown the beef with some seasoning, add everything else in, and simmer!
- It's very easy to customize. I bought spinach and ricotta ravioli, but the options are endless! Get four cheese ravioli, mushroom and cheese, etc, from the store! Don't have beef? Swap for ground pork, chicken, or turkey!
- This beef ravioli soup is truly comfort in a bowl. I love making this once the weather gets cooler.
Ingredients You'll Need
- oil — I use olive oil, but you can use any oil to cook the beef in.
- ground beef — I use lean ground beef. If you're using a fattier ground beef, you may have to drain the oil off.
- seasoning — feel free to change it up. I'm using salt, garlic powder, onion powder, and dried oregano.
- tomatoes — I use a jar of marinara and tomato paste to build some depth of tomato-y flavor. I like Rao's, but you can use any marinara sauce!
- beef broth — I use beef broth to compliment the ground beef, but you can also use chicken or vegetable broth if that's all you have on hand.
- ravioli — I'm using fresh spinach and ricotta cheese ravioli (from Costco), but you can also use frozen ravioli. If making it for kids, I like using mini cheese ravioli.
- parmesan cheese — the more cheese, the merrier, in my book!
How To Make Ravioli Soup
- Heat oil over medium heat and add the ground beef. Cook for 2 to 3 minutes, breaking up the beef, and then add the salt, garlic powder, onion powder, and dried oregano. Cook for another 4 minutes.
- Add the tomato paste and marinara sauce.
- Add the beef broth and simmer for 20 minutes with the lid on, stirring occasionally.
- Add the ravioli and parmesan cheese to the pot and simmer for another 5 to 6 minutes, or until the ravioli has cooked through, stirring occasionally.
- Serve with more cheese, if desired.
Recipes Variations
- Swap the ground beef for ground pork, chicken, or even turkey!
- Use ravioli with different fillings.
- Try different flavored marinara sauce! I love using sweet basil marinara!
Tips and Notes
- For even more flavor, you can simmer the soup with some parmesan rind!
- If using a different type of ravioli (frozen or dried), please check the instructions on the package and simmer it as directed.
- If you prefer your soup thinner, add more beef broth at the end to thin it out. If you prefer your ravioli soup to be thicker, you can cook it a little longer so that the broth evaporates.
- Did you know that pre-shredded cheese has a coating on them so they don't clump in the bag? This means they don't melt as nicely. I recommend shredding your own parmesan cheese for the best results.
- Serve this with this easy air fryer garlic bread, or if you're feeling indulgent, this garlic bread pizza!
Storage
After the ravioli soup has fully cooled, you can store it in an airtight container in the refrigerator for up to 4 days. When you're ready to enjoy it again, simply reheat it in a pot on the stove until it's warmed through.
Store in an airtight container in the freezer for up to 3 months. You can also freeze the soup without the ravioli and then when ready to eat, thaw and reheat then add in fresh ravioli and simmer until cooked through.
Recipe
Ravioli Soup Recipe
This easy ravioli soup with ground beef is such a comforting and hearty meal! It comes together in a few simple steps and the hardest part is waiting for the soup to finish simmering!
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RateServings: 5 to 6 servings
Equipment
Ingredients
- ½ tablespoon olive oil
- 1 pound ground beef lean
- 1½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 770 mL Rao's marinara sauce (1 jar)
- 4¼ cups beef broth or more for a thinner soup
- 1 pound fresh ravioli
- ¼ cup shredded parmesan cheese
Instructions
- Heat oil over medium heat and add the ground beef. Cook for 2 to 3 minutes, breaking up the beef. Add the salt, garlic powder, onion powder, and dried oregano and cook for another 4 minutes.
- Add the tomato paste, marinara sauce, and the beef broth. Simmer for 20 minutes with the lid on, stirring occasionally.
- Add the ravioli and parmesan cheese to the pot and simmer for another 5 minutes, stirring occasionally.
- Serve with more cheese, if desired.
Video
Nutrition
Calories: 627kcal | Carbohydrates: 48g | Protein: 35g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 2964mg | Potassium: 915mg | Fiber: 6g | Sugar: 8g | Vitamin A: 834IU | Vitamin C: 13mg | Calcium: 139mg | Iron: 14mg
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