Best 18 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.

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.

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.

RAVIOLI AND VEGETABLE SOUP

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.

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.

RAVIOLI & CABBAGE SOUP

Steps:

• Cut bacon into 1/2-inch pieces In a 5-6 qt pan, cook bacon over medium heat until soft and translucent Spoon off and discard all but 2 tablespoons of the drippings; add onion, garlic and parsley and cook, stirring occasionally, until onion and bacon are lightly browned.
• Add stock or broth, water, cabbage and carrot Bring to a boil over high heat Separate ravioli, if stuck together, and add to stock Reduce heat to medium and boil gently, uncovered, stirring occasionally, until ravioli are just tender (about 10 minutes for fresh, 12 minutes for frozen).
• Pass cheese at the table to sprinkle over individual servings.

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 AND EASY RAVIOLI SOUP

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.

BUTTERNUT SQUASH SOUP WITH CHEESE RAVIOLI

Steps:

• Peel Squash. Halve lengthwise. Remove seeds and discard. Cut squash into 3/4 inch pieces.
• Combine squash, broth, water, and ground red pepper in a large pot. Cook, covered, over medium heat for 20 minutes or until squash is tender.
• Transfer 2 cups of the squash-broth mixture to a blender container. Carefully blend, covered, until smooth. Repeat with remaining cooked mixture, blending 2 cups at a tme.
• Return blended mixture to large pot. Bring just to boiling. Immediately reduce heat. Simmer, uncovered, 5 minutes. Add the butter or margarine; stir until just melted.
• Prepare ravioli according to package directions.Drain.Ladle hot soup mixture into bowls.
• Divide the cooked ravioli among individual bowls. Drizzle with molasses (optional).

FRESH SPINACH AND RAVIOLI SOUP

Steps:

• Bring vegetable broth to boil in a 3 1/2-4 qt stockpot, over high heat.
• Add ravioli; reduce to simmer; cook gently 4 minutes.
• Add diced canned tomatoes, sun-dried tomatoes, sweet onion and garlic; simmer gently additional 5 minutes.
• Add fresh baby spinach leaves, basil, oregano, cayenne; simmer until spinach is wilted.
• Season to taste with salt and freshly ground black pepper.
• Serve bowls and sprinkle with Freshly grated Parmesan Cheese.

QUICK AND SIMPLE RAVIOLI SOUP

Steps:

• Place first 4 ingredients in a pan,bring to a boil and boil 5 minutes.
• Slice squash in 1/2 lengthwise and then slice thinly widthwise.
• Add ravioli and squash and cook till ravioli is done.
• Garnish with Parmesan.

CHERRY TOMATO AND RAVIOLI SOUP

Steps:

• In large, deep skillet with a tight-fitting lid, or a Dutch oven, heat the olive oil over medium-high heat.
• Stir in the cherry tomatoes and garlic and onion; season with salt and pepper.
• Cover the pan and cook, shaking the pan occasionally, until the tomatoes burst and a thick sauce forms, 7-8 minutes.
• Add the chicken stock and water and bring to a boil.
• Cook for a couple of minutes, then add the ravioli and cook until tender, 3-4 minutes.
• Remove from the heat and stir in the basil and Italian seasoning to wilt.
• Serve the soup and top with the cheese.
• Serve with crusty bread.

RAVIOLI & MEATBALL SOUP

Steps:

• In pot heat 1 Tbs. oil over medium-high heat.
• Add meatballs; cook, turning, until browned on all sides, about 3 minutes. Remove from pot; reserve.
• In same pot heat remaining oil.
• Add onion, garlic, and pepper; cook until just tender, 3 minutes.
• Stir in broth and tomatoes; bring to boil.
• Reduce heat to simmer.
• Return reserved meatballs to pot; simmer 10 minutes. Increase heat to high; bring to boil.
• Add ravioli; cook until tender, 7 minutes.
• Stir in parsley.

MEATBALL AND RAVIOLI SOUP

Steps:

• Meatballs:.
• Lightly beat 1 egg; mix in rest.
• Shape into 1-inch meatballs.
• In a 6-quart Dutch oven, brown meatballs carefully in heated oil.
• Mix in onion and garlic and cook about 5 minutes, taking care not to break up meatballs.
• Add tomatoes and their liquid, tomato paste, broth, wine, water, sugar, basil, thyme and oregano.
• Bring to boiling; reduce heat; cover and simmer 30 minutes.
• Add ravioli and cook, covered, at a gentle boil for as long as specified on ravioli package (10-15 minutes), until ravioli are just tender and no longer taste starchy.
• Salt to taste; stir in parsley.
• Serve with cheese to sprinkle over the thick soup.

RAVIOLI AND VEGETABLE SOUP

Steps:

• Heat oil in large saucepan or dutch oven over medium heat. Add pepper/onion mix, garlic and crushed red pepper and cook, stirring, for 1 minute.
• Add tomatoes, broth, water and basil (or marjoram).
• Bring to a rolling boil over high heat.
• Add ravioli and cook for 3 minutes less that the package directions.
• Add zucchini and return to a boil. Cook until the zucchini is tender crisp, about 3 minutes.
• Season with pepper.

RAVIOLI SOUP

Steps:

• 1. Cook pasta according to package directions; drain.
• 2. Meanwhile, cook sausage in 5 quart pot over medium-high heat until no longer pink;drain. Add tomatoes, broth and 1 3/4 cups water; bring to a boil.
• 3. Reduce heat to low; stir in pasta, green beans and green onions. Simmer until heated through. Season with pepper and sprinkle with grated parmesan cheese, if desired. Makes 4 servings

RAVIOLI SOUP

Steps:

• Stir chicken, cheese, chopped parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, and eggs in bowl and set aside.
• Roll out 2 wonton wrappers on a lightly floured surface to 4 1/2-inch squares. Place a tablespoon of chicken filling in center of a wrapper. Place 1 parsley leaf on top of filling. Moisten edges of wrapper with water and a wet pastry brush. Top with other wrapper. Press edges with fork tines to seal. Repeat to make 8 ravioli.
• Bring chicken stock to a simmer in a large pot. Season the chicken stock with salt and pepper to taste. Add the ravioli, one at a time, and cook 2 minutes. Divide stock and ravioli evenly between 4 serving bowls (8 serving bowls if serving as a first course).

EGGPLANT RAVIOLI IN TOMATO SOUP

Steps:

• Step 1. Bring a saucepan of salted water to a boil. Drop tomatoes into water and boil 30 seconds; drain, peel, quarter and seed. In a blender, combine tomatoes, 3 tbsp. oil and pinch of pepper: puree until smooth. Transfer soup to a bowl: stir in 1/4 tsp salt, torn basil and torn mint. Set aside. Step 2. Peel 2 inch-wide strips of skin from opposite ends of the eggplant and discard. Using an adjustable blade slicer or chefs knife, but eggplant lengthwise into 20 1/8 inch slices. Season slices with salt. Step 3. Heat a large nonstick skillet over medium heat. Cook eggplant slices in a single layer in batches until light brown and pliable, 30 seconds per side then transfer to a tray. Step 4. In a bowl, combine ricotta cheese, parmigiano, zest and generous pinch salt and pepper. In a small skillet combine 1 tbsp. oil and oregano: gently warm over low heat until fragrant, about 1 min. Add to cheese mixture stir to combine. Step 5. Add 1 tbsp. oil to the skillet heat over med heat until shimmering. Add shrimp, cook stirring occasionally until just cooked through, about 1 min. Transfer to a bowl. Add chopped herbs and pinch salt and pepper, stir to combine, Set aside. Step 6. Place 1 tbsp. cheese mixture on each eggplant slice, then roll up slices, beginning with a short end, pressing gently to flatten slightly once rolled. Step 7. Lightly dust dry tray with flour. Place eggplant ravioli on tray, lightly dust ravioli with flour. Step 8. In a 10-12 inch skillet heat 1/4 cup oil over medium high heat until shimmering. Fry ravioli in 2 batches, turning pieces one and adding remaining tbsp. oil to skillet after first batch until golden on both sides, about 8 minutes total. Drain on paper towels, season with salt. Step 9. Divide soup among shallow serving bowls. Top with ravioli and shrimp. Garnish with herbs.