ravioli soup
This unique soup is just great. I have even used other ravioli or even tortellini. Spinach adds another great flavor, as does the Italian sausage or the mushroom. Make it your own with whatever your favorite refrigerated pasta happens to be!
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prep time
cook time
method
Slow Cooker Crock Pot
yield
8-10 serving(s)
Ingredients
- 1 pound ground chuck
- 2 cups water
- 28 ounces crushed tomatoes
- 14 1/2 ounces beef broth
- 6 ounces tomato paste
- 1 1/2 cups chopped onion
- 1/4 cup fresh minced parsley
- 2 cloves minced garlic
- 3/4 teaspoon basil
- 1/2 teaspoon oregano
- 1/2 teaspoon onion salt
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon thyme
- 1/4 cup parmesan
- 9 ounces package refrigerated cheese ravioli
How To Make ravioli soup
-
Step 1Brown beef and drain. Put all but cheese and ravioli in crockpot. Cook ravioli to package directions, drain and add just before serving. Sprinkle with parmesan.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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