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


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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

How to Make Zuppa di Ravioli


  • 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.

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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