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.

Mushroom and Beef Ravioli Soup
Photo: Andy Lyons
Total Time:
20 mins
about 6 1/2 cups


  • 1 tablespoon olive oil

  • 1 small onion, halved and thinly sliced (about 1/2 cup)

  • 6 ounce cremini mushrooms, sliced (about 2 cups)

  • 2 miniature red sweet peppers, stemmed and sliced (about 1/2 cup)

  • 1 32 ounce container mushroom or beef broth

  • 1 20 ounce package frozen beef ravioli

  • Fresh thyme leaves

  • Ground black pepper


  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 (per serving)

357 Calories
12g Fat
45g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 357
% Daily Value *
Total Fat 12g 15%
Saturated Fat 4g 20%
Cholesterol 64mg 21%
Sodium 645mg 28%
Total Carbohydrate 45g 16%
Total Sugars 5g
Protein 16g
Vitamin C 36.6mg 183%
Calcium 93mg 7%
Iron 3.3mg 18%
Potassium 261mg 6%
Folate, total 23.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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