Best 6 Quick And Easy Ravioli Soup Recipes

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.

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.

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.

SHORTCUT 'HOMEMADE' RAVIOLI

Steps:

• Place the ricotta, Parmesan, oregano, parsley, lemon zest, salt and pepper in a bowl and mix until thoroughly combined. Set aside.
• Whisk together the egg with a tablespoon of water in a separate small bowl and set aside.
• Bring a large pot of salted water to a boil.
• Lay out a few wonton wrappers at a time. Place 1/2 teaspoon of the filling into the center of each one. Then, working one piece at a time, dab your finger in the egg wash mixture and run it along the edge of a wrapper, then lay a second wrapper on top, lining up the edges as much as possible and gently pressing out any air bubbles. Set aside while you work on the rest.
• Drop a few ravioli at a time into the boiling water (you will cook them in batches to allow for plenty of room). Stir gently with a spoon so they do not stick together. Let cook until they float to the top, about 2 minutes. Remove with a slotted spoon to a platter. Cook the remaining ravioli in the same manner.
• Spoon a little marinara sauce on each plate and lay 4 to 6 ravioli on top. Spoon more marinara sauce over the ravioli, then spoon over some small dots of pesto. Garnish with the fresh basil leaves and serve.

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.

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.