Real Recipes From Real Home Cooks ®

zuppa di ravioli

Recipe by
Amy Freeze
Avon Park, FL

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.

yield 6 serving(s)
prep time 30 Min
cook time 45 Min
method Stove Top

Ingredients For zuppa di ravioli

  • 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
    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.