Tomato Cheese Ravioli Soup Recipes

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.

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.

Steps:

• Meatballs:.
• Lightly beat 1 egg; mix in rest.
• Shape into 1-inch meatballs.
• In a 6-quart Dutch oven, brown meatballs carefully in heated oil.
• Mix in onion and garlic and cook about 5 minutes, taking care not to break up meatballs.
• Add tomatoes and their liquid, tomato paste, broth, wine, water, sugar, basil, thyme and oregano.
• Bring to boiling; reduce heat; cover and simmer 30 minutes.
• Add ravioli and cook, covered, at a gentle boil for as long as specified on ravioli package (10-15 minutes), until ravioli are just tender and no longer taste starchy.
• Salt to taste; stir in parsley.
• Serve with cheese to sprinkle over the thick soup.

Steps:

• In a large saucepan, saute onion in butter until tender. Add the tomatoes, broth, tomato sauce, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cool slightly., Cook tortellini according to package directions; drain well and set aside. In a blender, cover and process soup in batches until smooth. Return to the saucepan; add tortellini and heat through. Garnish with cheese.

Steps:

• In large, deep skillet with a tight-fitting lid, or a Dutch oven, heat the olive oil over medium-high heat.
• Stir in the cherry tomatoes and garlic and onion; season with salt and pepper.
• Cover the pan and cook, shaking the pan occasionally, until the tomatoes burst and a thick sauce forms, 7-8 minutes.
• Add the chicken stock and water and bring to a boil.
• Cook for a couple of minutes, then add the ravioli and cook until tender, 3-4 minutes.
• Remove from the heat and stir in the basil and Italian seasoning to wilt.
• Serve the soup and top with the cheese.
• Serve with crusty bread.