Zuppa di Ravioli

Amy Freeze


This is one of those clean out the freezer/refrigerator meals, when you need to clear out the surplus. Oddly, it ended up to be a fabulous soup that even the kids enjoyed. They didn't even realize that I'd snuck in zucchini and spinach.


☆☆☆☆☆ 0 votes

30 Min
45 Min
Stove Top


  • 1/2 c
    chopped onions
  • 1/2 c
    chopped celery
  • 1/2 c
    chopped bell pepper
  • 1/2 c
    chopped carrot
  • 3 clove
    garlic, minced
  • 3 Tbsp
    olive oil
  • 1/2 c
    frozen corn
  • 1/2 c
    frozen peas
  • 15 oz
    canned diced tomatoes
  • 1 qt
    beef broth
  • 1 lb
    frozen turkey meatballs
  • 1 bag(s)
    frozen cheese ravioli
  • 1 tsp
    ground cumin
  • 1/2 tsp
    dried red pepper flakes
  • 1 c
    v8 or bloody mary mix
  • 1 Tbsp
    dried parsley
  • ·
    grated parmesan (for garnish)
  • 1
    zucchini, chopped
  • 4 c
    fresh baby spinach

How to Make Zuppa di Ravioli


  1. In a large soup pot, sauté onion, celery, pepper, garlic, and carrot in olive oil over medium heat until onion is translucent.
  2. Add beef broth, canned tomatoes, bloody mary mix/vegetable juice, cumin, and red pepper flakes. Bring to a boil.
  3. Add frozen turkey meatballs, frozen corn, and frozen peas. Return to a boil.
  4. Reduce heat to medium, and simmer 10 minutes.
  5. Add frozen ravioli, zucchini, and spinach. Cover and simmer an additional 10 minutes.
  6. To serve, add parsley and grated Parmesan cheese.

Printable Recipe Card

About Zuppa di Ravioli

Main Ingredient: Turkey
Regional Style: Italian
Dietary Needs: Low Fat
Other Tag: Quick & Easy

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