Dutch oven ravioli soup is a one-pot, hearty tomato-and-beef soup where cheese ravioli cooks right in the broth, then gets finished with Parmesan and herbs.
The version in your file is thick and chunky (ground beef, tomatoes, carrots, herbs) and is ready in under about 30 minutes of active cooking once it comes to a boil.
Dutch Oven Ravioli Soup (ground beef)
Ingredients
- 1 lb lean ground beef
- 4–6 cloves garlic, minced
- 1/2 large white onion, diced
- 30 oz crushed tomatoes
- 8 oz tomato sauce
- 2 cups beef broth (more if needed)
- 1 cup carrots, diced small
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tbsp chopped fresh Italian parsley, plus more for garnish
- 2 tbsp Parmesan cheese, shredded, plus more for garnish
- 1/2 lb cheese ravioli (frozen or refrigerated)
- Beef bouillon, optional
- Salt and black pepper, to taste
- Vegetable oil, for sautéing
Instructions (Dutch oven)
- Heat a Dutch oven over medium heat with a little vegetable oil; sauté garlic and onion until fragrant (do not brown).
- Add ground beef and cook until no longer pink.
- Stir in diced carrots.
- Add crushed tomatoes, tomato sauce, and beef broth; add basil, oregano, and parsley.
- Bring to a boil (add more broth if you want it thinner).
- Add ravioli and cook according to package directions; you may need 1–2 extra minutes because the soup is thick and loaded.
- Stir in Parmesan, then add optional beef bouillon, and finish with salt and pepper to taste.
- Garnish with more parsley and Parmesan and serve with warm bread for dipping.
Tips (so the ravioli stays perfect)
- Don’t overcook the ravioli—once tender, serve right away so it doesn’t get mushy.
- If you expect leftovers, you can cook ravioli separately and add to individual bowls (this helps keep leftover soup from getting too thick and pasta too soft). This matches the file’s notes about ravioli needing close attention and broth thickness adjustments.
Storage
Store in an airtight container in the fridge up to 5 days, or freeze about a month; thaw completely before reheating.
If it thickens in the fridge, loosen with a splash of beef broth when reheating.
Dutch Oven Ravioli Soup – Easy Cozy Soup Recipe
- Total Time: 30 minutes
- Yield: 6 bowls 1x
Description
Dutch Oven Ravioli Soup is a hearty one-pot dinner with ground beef, carrots, tomatoes, herbs, and tender cheese ravioli simmered right in the broth. Finish with Parmesan and fresh parsley for a cozy comfort-food soup that tastes like ravioli night in a bowl.
Ingredients
1 lb lean ground beef
4–6 cloves garlic, minced
1/2 large white onion, diced
1 cup carrots, diced small
30 oz crushed tomatoes
8 oz tomato sauce
2 cups beef broth (plus more as needed)
1 tsp dried basil
1 tsp dried oregano
1 tbsp chopped fresh Italian parsley (plus more for garnish)
2 tbsp shredded Parmesan (plus more for serving)
1/2 lb cheese ravioli (frozen or refrigerated; cook per package)
Optional: beef bouillon, to taste
Salt and black pepper, to taste
Oil, for sautéing
Instructions
1. Heat a Dutch oven over medium heat with a little oil. Sauté garlic and onion until fragrant (do not brown).
2. Add ground beef and cook until no longer pink.
3. Stir in diced carrots.
4. Add crushed tomatoes, tomato sauce, and beef broth.
5. Stir in basil, oregano, and parsley. Bring to a boil (add more broth if you want a thinner soup).
6. Add ravioli and simmer until tender, cooking according to package directions (add 1–2 minutes if needed).
7. Stir in Parmesan. Taste and season with salt and pepper; add beef bouillon if using.
8. Remove from heat, garnish with parsley and extra Parmesan, and serve with warm bread.
Notes
Ravioli cook time varies by brand and whether it’s refrigerated or frozen; cook just until tender.
For a thinner soup, add more broth; for thicker soup, simmer a little longer to reduce.
Store leftovers in an airtight container in the fridge up to 5 days or freeze about 1 month; thaw fully before reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
