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Mushroom and Beef Ravioli Soup

A package of frozen beef ravioli makes it possible to get this satisfying soup on the table in just 20 minutes.

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4.0 by 8 people

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  • Makes: 4 servings
  • Makes: about 6 1/2 cups
  • Start to Finish: 20 mins

Mushroom and Beef Ravioli Soup

Directions

  1. In a 4-quart Dutch oven heat olive oil over medium-high heat. Add onion slices, mushrooms, and sweet peppers; cook and stir 4 minutes or until tender. Stir in broth; bring to boiling. Stir in ravioli; return to boiling. Reduce heat. Cook, uncovered, 5 to 8 minutes or until pasta is tender, stirring occasionally. Sprinkle with thyme and pepper before serving.

Nutrition Facts (Mushroom and Beef Ravioli Soup)

  • Per serving:
  • 357 kcal cal.,
  • 12 g fat
  • (4 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 64 mg chol.,
  • 645 mg sodium,
  • 45 g carb.,
  • 3 g fiber,
  • 5 g sugar,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (2)

8 Ratings
1090 Days Ago
4.0
You definitely should increase the amount of broth. I added a cup of instant onion soup to the leftovers. I only had dried thyme so I also added dried minced onion to give it more flavor.
525 Days Ago
Increase the broth and add one can V-8 juice. Amazing and outstanding recipe!

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