RAVIOLI AND VEGETABLE SOUP
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery and thyme and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the broth and 3 cups water and increase the heat to high. Cover and bring to a boil, then add the ravioli. Reduce the heat to medium and simmer until the ravioli are tender (see label for approximate cooking time).
- Add the escarole to the soup and cook, stirring, until wilted. Season with salt and pepper. Ladle the soup into bowls and sprinkle with the cheese. Serve with the bread.
RAVIOLI SOUP
My family's love of pasta dishes inspired my to create this thick and hearty soup. People always rave about the rich tomato base and tender pockets of cheese-filled ravioli. -Shelley Way, Cheyenne, Wyoming
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, tomato paste, onions, parsley, garlic, basil, sugar, oregano, onion salt, salt, pepper and thyme; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Cook ravioli according to package directions; drain. Add to soup and heat through. Stir in the Parmesan cheese. Sprinkle with additional parsley if desired.
Nutrition Facts : Calories 235 calories, Fat 8g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 542mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein.
RAVIOLI SOUP
Ravioli in chicken broth. A great way to use up any extra veggies or leftover meats hanging around in the fridge. Use any kind of ravioli you like. Oyster sauce can substitute for soy sauce.
Provided by RAFTERMANIA
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water and bouillon cube to a boil. Place ravioli in the pot, and cook 5 minutes, stirring occasionally. Mix in spinach, mushrooms, carrot, frozen peas and carrots, olive oil, and soy sauce; cook for 5 minutes, until vegetables are tender. Season with salt and pepper.
Nutrition Facts : Calories 319 calories, Carbohydrate 40 g, Cholesterol 45.1 mg, Fat 11.9 g, Fiber 4.3 g, Protein 14.2 g, SaturatedFat 4.6 g, Sodium 517.3 mg, Sugar 3 g
CHICKEN RAVIOLI SOUP
This is a nice, low-calorie soup that's really tasty, quick and easy. A friend gave me this recipe a long time ago.
Provided by Hey Jude
Categories Clear Soup
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For the raviolis: Combine chicken, shallot, garlic, salt, nutmeg and pepper in a small bowl.
- Place rounded teaspoonful of chicken mixture in center of each of 12 wonton wrappers.
- Moisten edges of wrappers with water.
- Top with remaining wonton wrappers; press to seal edges.
- Cover and refrigerate until ready to cook.
- The soup: Combine chicken broth, spinach, carrots, salt and pepper in a large saucepan.
- Bring to a boil over high heat.
- Reduce heat to low; cover and simmer 10 minutes.
- Return soup to a boil; add chicken ravioli.
- Reduce heat to low and simmer, uncovered, 2 to 3 minutes or until ravioli are tender and rise to the surface of the soup.
RAVIOLI SOUP
Asiago cheese in the chicken dumplings adds an Italian touch to wonton soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 8
Steps:
- Stir chicken, cheese, chopped parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, and eggs in bowl and set aside.
- Roll out 2 wonton wrappers on a lightly floured surface to 4 1/2-inch squares. Place a tablespoon of chicken filling in center of a wrapper. Place 1 parsley leaf on top of filling. Moisten edges of wrapper with water and a wet pastry brush. Top with other wrapper. Press edges with fork tines to seal. Repeat to make 8 ravioli.
- Bring chicken stock to a simmer in a large pot. Season the chicken stock with salt and pepper to taste. Add the ravioli, one at a time, and cook 2 minutes. Divide stock and ravioli evenly between 4 serving bowls (8 serving bowls if serving as a first course).
QUICK AND EASY RAVIOLI SOUP
This is quick and easy, yet delicious! I serve this soup with a fresh salad and lots of warm garlic bread.
Provided by Kim D.
Categories Meat
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a Dutch oven, brown ground beef; drain.
- Add all ingredients, except for the Paremesan cheese and ravioli.
- Bring to a boil.
- Reduce heat; cover and simmer 30 minutes.
- Stir in the Parmesan cheese.
- Cook ravioli according to package directions; drain and add to soup.
- ~NOTE~I normally use the cheese filled ravioli because that is the kid's favorite.
- But you can use a different type of filling to satisfy your taste, such as roasted chicken or Italian sausage filled ravioli.
SPRING RAVIOLI SOUP
This recipe is sponsored by Target. Parmesan pulls double duty in this soup chock-full of seasonal vegetables: The rind is used to enrich the broth, and the cheese is shaved on top as a garnish. Onions and garlic are sautéed, then simmered with vegetable broth, peas, asparagus and ravioli. Arugula, lemon and spoonfuls of homemade pesto are added just before serving.
Provided by Kelly Senyei
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the soup: Using a vegetable peeler or cheese grater, make shavings from the wedge of Parmesan until you have 1/2 cup. Set aside. Cut off and reserve the rind from the wedge.
- Combine the oil, onions and garlic in a large heavy-bottomed pot or Dutch oven. Cook, stirring occasionally, over medium-low heat until the onions are translucent, about 5 minutes.
- Add the asparagus, broth and Parmesan rind. Bring the mixture to a boil then reduce it to a simmer. Add the ravioli and peas and cook until the ravioli are al dente, 4 to 5 minutes.
- Turn off the heat then immediately stir in the arugula and lemon juice. Taste and season the soup with salt and pepper. (If the Parmesan rind hasn't fully melted, remove and discard it.)
- For the pesto topping: Toast the pine nuts in a small skillet over low heat, stirring frequently, until golden brown, about 5 minutes.
- Combine the toasted pine nuts, basil, Parmesan, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor and pulse until roughly chopped. With the motor running, pour the oil in through the feed tube and process until smooth. If needed, scrape down the sides of the bowl with a rubber spatula and continue processing.
- Drizzle the pesto over the soup, garnish with the shaved Parmesan and serve.
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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #soups-stews #beef #pasta #ground-beef #meat #pasta-rice-and-grains #ravioli-tortellini
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