Meatball and Ravioli Soup
Cozy up with a bowl of hearty and flavorful Meatball and Ravioli Soup, a one-pot wonder that’s perfect for weeknight dinners or casual gatherings. This comforting soup combines tender, homemade beef and Italian sausage meatballs with pillowy cheese ravioli, all simmered in a rich, aromatic broth brimming with sautéed vegetables, herbs, and a touch of spinach for added freshness. With just 20 minutes of prep time, this dish features a dynamic blend of textures and flavors, from the savory meatballs to the creamy cheese-filled pasta, making every spoonful irresistibly satisfying. Serve it hot with a sprinkling of Parmesan cheese for an extra indulgent touch. Ideal for fans of Italian soups, this recipe is a family favorite that delivers a restaurant-quality meal right at home.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Italian sausage
- 0.5 cup Breadcrumbs
- 1 large Egg
- 0.25 cup Parmesan cheese, grated
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrot, diced
- 2 stalks Celery, diced
- 6 cups Chicken or beef broth
- 1 14-ounce can Diced tomatoes, canned
- 1 pound Cheese ravioli, fresh or frozen
- 3 cups Spinach, fresh
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
In a large bowl, combine ground beef, Italian sausage, breadcrumbs, egg, Parmesan cheese, minced garlic, salt, and black pepper. Mix well with your hands until evenly combined.
Roll the mixture into small, bite-sized meatballs (about 1 inch in diameter) and set them aside on a plate.
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the meatballs in batches and cook until browned on all sides, about 4-5 minutes per batch. Remove the meatballs and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Add the diced onion, carrot, and celery, and sauté until softened, about 5-7 minutes.
Stir in the oregano, basil, and red pepper flakes (if using). Cook for an additional minute to bloom the spices.
Pour in the chicken or beef broth and the canned diced tomatoes (with their juices). Bring the soup to a boil, then reduce the heat to a simmer.
Return the meatballs to the pot and let them simmer in the broth for about 10 minutes to finish cooking.
Add the cheese ravioli to the pot and cook according to the package directions, usually 4-6 minutes, until tender.
Stir in the fresh spinach and let it wilt for about 1-2 minutes.
Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
Serve hot and garnish with extra grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 2306 mg | 100% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 7.4 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 257 mg | 20% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1140 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
