Ravioli soup

Ravioli soup

High-flavor, low-labor soups are the best.

Soups that are quick to make or that go in a slow cooker save time and make a great dinner on winter nights with a baguette.

Soup also is great because it’s a meal in itself: veggies, protein, whole grains, all in one pot.

When it’s soup for dinner at my house, that almost always means there will be dessert. When making an easy soup or warming up a make-ahead soup, you might have a few extra minutes to make brownies or a quick peanut butter cookie.

Here are a couple of easy-to-make soups perfect for a cold night.  

Wild Rice Soup  Serves 6-8

  • ½cup raw wild rice
  • 2cups water
  • ¼cup butter
  • 1onion, chopped
  • 3carrots, peeled and chopped
  • ½cup chopped celery
  • 1cup chopped Canadian bacon
  • ½pound fresh mushrooms, sliced
  • ½cup flour
  • 3cans chicken broth
  • 1teaspoon chives
  • 1cup half and half

Rinse and soak rice according to package directions.

In a medium saucepan, bring rice and water to a boil. Boil 45 minutes. Set aside.

In a large saucepan, melt butter. Add onion, carrots, celery, Canadian bacon and mushrooms. Saute until vegetables are tender. Add flour and stir until liquid has evaporated. Slowly add chicken broth, whisking to blend thoroughly.

Add wild rice and chives. Slowly add half and half. Heat through until warm. 

Ravioli Soup Serves 6

  • 1pound lean ground beef
  • ¼cup grated Parmesan cheese
  • ¾teaspoon garlic salt
  • 1teaspoon minced garlic
  • 1tablespoon olive oil
  • 1 ½ cups finely chopped onion
  • 1 (28-ounce) can crushed tomatoes
  • 1 (6-ounce) can tomato paste
  • 1can beef broth
  • 1cup water
  • ½teaspoon sugar
  • ½teaspoon dried basil
  • ¼teaspoon dried thyme
  • ¼teaspoon dried oregano leaves
  • ¼cup chopped fresh parsley
  • 1
  • (13-ounce) package plain ravioli (refrigerated or frozen)
  • Parmesan cheese for serving

In a large pot, cook the ground beef until browned, about 15 minutes. Drain the fat. Combine remaining ingredients except frozen ravioli and additional Parmesan cheese. Bring soup to a boil, then reduce heat. Cover and simmer 20 minutes.

Prepare ravioli according to package directions. Add to soup. Serve with Parmesan cheese.

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