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.

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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)
zucchini, chopped
4 c
fresh baby spinach


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

About Zuppa di Ravioli

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