Creamy Beef Ravioli Soup

Soup! It’s soup time. Someone asked me in Instagram the other day when you all were getting a new soup. Well guess what, Chachi.

It’s criminally simple. But as always, packs a punch that will have all the oooohs and aaaaahs seeping out everywhere. (that sounded weird, sorry.)

We do take a shortcut with frozen ravioli. Which is perfectly fine. And you know what, use whatever ravioli you dig! Not into beef? A-okay. Go with cheese or even mushroom. This creamy situation works with anything.

Let’s start building.

What makes me laugh is this is the only process photograph I took. Totally spaced on the rest. Ha! And I’m leaving it here because it makes me giggle. Carrots, onions and garlic, babe! We’ll dice and sauté like we do. A good pinch of salt and all is well.

After that we’ll add two cans of fire-roasted tomatoes, a bunch of stock and cream (!) and let it come to a light boil. Then violently throw in your ravioli and let it simmer for a few minutes, so that the ravs plump and soften. (again, sorry I said it like that.)

Add a lot of kale which makes it a salad.

And this is what you get.

Lemon juice, parmesan, crushed red pep, ugh. It’s perfect. The savory ravioli adds so much comfort, the creaminess adds depth, the veggies and kale for hayelth, and the fire-roasted tomatoes for richness. You’ll cry.

Serve with a mound of fresh crusty bread and a crisp white wine.

Oh! Add lemon juice right at the end – you know how it wakes it all up. We want this. Bad. Badly. Ril bad.

Does this look like your weekend or this week or tonight or now? I thought so.

Sa-lurp.

Creamy Beef Ravioli Soup

Save Recipe

Print Recipe

Ingredients

• 1/2 medium red onion, diced
• 3 carrots, diced
• 5 cloves garlic, minced
• 3 Tbs. Extra virgin olive oil
• 2 (15 oz) cans fire-roasted diced tomatoes
• 4 cups chicken stock
• 2 cups cream
• 1.25 pound frozen beef ravioli
• 4 cups chopped kale
• 1/2 lemon for the juice
• Parmesan cheese, for garnish
• Crushed red pepper, for garnish (optional)
• Coarse salt

Instructions

1. In a large soup pot, bring the oil to a medium high heat. Add the onions and carrots and sauté with a pinch of salt for three minutes. Add the garlic and sauté another minute or two. Add in the diced tomatoes and give it a quick stir. Add the stock and cream to the pot, then bring to a light boil.
2. Add the ravioli and cook under a simmer for about five minutes, until the they soften and plump. Add the kale to wilt, then squeeze in the lemon juice.
3. Off the heat check for salt. Need another pinch? Do it. Add freshly grated parmesan and a pinch of crushed red pepper for a kick. Serve with crusty bread!
4. Serves 6.

7.8.1.2

712

https://bevcooks.com/2024/10/creamy-beef-ravioli-soup/

And heeeere’s the video!