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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Mushroom and Beef Ravioli Soup
Directions
- 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 ,
- 12 g fat
- (4 g sat. fat ,
- 0 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 64 mg chol. ,
- 645 mg sodium ,
- 45 g carb. ,
- 3 g fiber ,
- 5 g sugar ,
- 16 g pro.
Reviews (2)
jsbs1981
1565 Days Ago
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.
Kelly Simons
1000 Days Ago
Increase the broth and add one can V-8 juice. Amazing and outstanding recipe!