This Ravioli Soup with Meat, Cheeses, and Tomato Broth is a warm and hearty one-pot meal that brings together cheesy ravioli, savory ground beef, and a rich tomato broth—all simmered into a deliciously comforting bowl. It’s quick to make, perfect for busy weeknights, and cozy enough to enjoy during chilly weekends. With familiar Italian-inspired flavors, it’s a hit with both kids and adults.
Why You’ll Love This Recipe
I love this soup because it comes together fast without sacrificing flavor. The cheese-filled ravioli adds a creamy bite, while the ground beef makes it filling enough to stand on its own as a main course. Everything simmers in a tomato-based broth that’s both rich and satisfying. Plus, it all cooks in one pot, which means less cleanup for me after dinner. It’s versatile, family-friendly, and easy to customize based on what I have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups low-sodium beef broth
1 (24 oz) jar marinara or pasta sauce
1 (14.5 oz) can diced tomatoes, undrained
1/2 cup grated parmesan cheese (plus more for serving)
1 (20 oz) package refrigerated cheese ravioli
Fresh basil or parsley, chopped (optional, for garnish)
Directions
In a large pot or Dutch oven over medium heat, I cook the ground beef until it’s nicely browned, breaking it apart as it cooks. Then I drain off any extra fat.
I add the chopped onion and garlic to the pot and sauté for 3 to 4 minutes, until the onion turns translucent.
I stir in the Italian seasoning, salt, and black pepper.
Next, I pour in the beef broth, marinara sauce, and diced tomatoes. I stir everything together and bring it to a gentle boil.
Once it’s boiling, I add the cheese ravioli and reduce the heat to medium. I let it simmer for 8 to 10 minutes, just until the ravioli are fully cooked.
I stir in the grated parmesan cheese, then taste and adjust the seasoning if it needs it.
To serve, I ladle the soup into bowls and top with more parmesan and chopped herbs if I have them on hand. I always serve it hot.
Servings and timing
This recipe makes 6 servings.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: 390 kcal per serving
Variations
Swap the protein: I sometimes use Italian sausage instead of ground beef for an extra kick of flavor.
Use different ravioli: If I want to change things up, I go for spinach and cheese or even meat-filled ravioli.
Make it creamy: A splash of heavy cream stirred in at the end gives it a luxurious finish.
Add vegetables: I like throwing in baby spinach, zucchini, or mushrooms to boost the nutrition.
Go vegetarian: I skip the meat altogether and add extra vegetables and use vegetable broth for a meat-free version.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. The ravioli may absorb some broth, so I usually add a splash of broth or water when reheating.
To reheat, I warm it gently on the stovetop over medium heat or microwave individual portions in 1-minute intervals, stirring in between until heated through.
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FAQs
What type of ravioli works best in this soup?
I like using refrigerated cheese ravioli because it cooks quickly and holds up well in the broth. Frozen ravioli also works—just adjust the cooking time by a few minutes.
Can I freeze this soup?
I don’t recommend freezing it with the ravioli already cooked in the soup, as they can become mushy. But I often freeze the soup base without the ravioli, then add fresh or frozen ravioli when reheating.
Can I use a different kind of meat?
Yes, I’ve made this with ground turkey, chicken, and even Italian sausage. Each one brings its own flavor twist, and they all work well.
How can I make this soup spicier?
To add some heat, I sometimes sprinkle in red pepper flakes while cooking or stir in a bit of hot sauce just before serving.
Is this soup gluten-free?
It depends on the ravioli and broth I use. I make sure to choose gluten-free ravioli and verify that my broth and sauce don’t contain gluten if I need to make it gluten-free.
Conclusion
This Ravioli Soup with Meat, Cheeses, and Tomato Broth has become one of my go-to comfort meals. It’s easy, filling, and full of flavor, making it perfect for weeknights when I want something satisfying without spending hours in the kitchen. Whether I stick to the classic version or play with variations, it always hits the spot.
📖 Recipe:
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Ravioli Soup with Meat, Cheeses, and Tomato Broth
- Total Time: 25 minutes
- Yield: 6 servings
- Diet: Halal
Description
This Ravioli Soup is a hearty, one-pot meal made with cheesy ravioli, savory ground beef, and a rich tomato broth. Quick to make and packed with Italian-inspired flavors, it’s perfect for busy weeknights or cozy weekends.
Ingredients
1 pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups low-sodium beef broth
1 (24 oz) jar marinara or pasta sauce
1 (14.5 oz) can diced tomatoes, undrained
1 (20 oz) package refrigerated cheese ravioli
1/2 cup grated parmesan cheese (plus more for serving)
Fresh basil or parsley, chopped (optional, for garnish)
Instructions
- In a large pot or Dutch oven over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Drain excess fat.
- Add the chopped onion and garlic, and sauté for 3 to 4 minutes until the onion becomes translucent.
- Stir in the Italian seasoning, salt, and black pepper.
- Pour in the beef broth, marinara sauce, and diced tomatoes. Stir to combine and bring to a gentle boil.
- Add the cheese ravioli and reduce heat to medium. Simmer for 8 to 10 minutes, or until ravioli are cooked through.
- Stir in the grated parmesan cheese. Taste and adjust seasoning if necessary.
- Ladle soup into bowls and top with additional parmesan and chopped herbs, if using. Serve hot.
Notes
Refrigerated ravioli cooks quickly and holds up well in soup; frozen ravioli can be used with slight cooking time adjustment.
For a spicier version, add red pepper flakes or a dash of hot sauce.
Store leftovers in the fridge for up to 4 days. Add a splash of broth when reheating as ravioli may absorb liquid.
To make it vegetarian, skip the meat and use vegetable broth with extra vegetables.
For a creamier texture, stir in a splash of heavy cream before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 7g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 55mg
