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