Tomato Cheese Ravioli Soup Recipes

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GRILLED CHEESE "RAVIOLI" RECIPE BY TASTY



Grilled Cheese

Here's what you need: sandwich bread, cheddar cheese, swiss cheese, ham, egg wash, butter, tomato soup

Provided by Julie Klink

Categories     Lunch

Yield 4 servings

Number Of Ingredients 7

8 slices sandwich bread
2 slices cheddar cheese
2 slices swiss cheese
4 slices ham
egg wash
8 tablespoons butter
tomato soup, for serving

Steps:

  • On a cutting board, cut the crusts off of the bread. Press bread flat with hands or a rolling pin.
  • Take one slice of cheddar cheese and cut it into 4 equal squares. Repeat with the Swiss cheese.
  • Cut the slices of ham into a square.
  • Place one piece of flattened bread on a surface. Place 2 squares of cheddar so they are overlapping. Place the ham on top of the cheddar. Place 2 squares of the Swiss on top of the ham so the are overlapping.
  • Brush the edges of the bread with egg wash.
  • Take the other flattened piece of bread and place it on top. Press down the edges. Using a fork press along the edges of the "ravioli" until the edges are sealed.
  • In a pan heat 1 tablespoon of butter until melted on medium heat. Place the "ravioli" in the pan. Cook for about 3 minutes on each side until golden and crispy. Remove from heat.
  • Serve immediately with hot tomato soup.
  • Enjoy!

Nutrition Facts : Calories 249 calories, Carbohydrate 4 grams, Fat 25 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams

TOMATO, SAUSAGE, AND RAVIOLI SOUP



Tomato, Sausage, and Ravioli Soup image

Tomato, Sausage, and Ravioli Soup

Provided by BestRecipes

Categories     Soups & Stews

Time 35m

Yield 4

Number Of Ingredients 12

1 tbsp oil
1 medium onion, diced
1 tbsp minced garlic
1 lb ground Italian sausage
1 tsp salt
Pepper, to taste
28 oz can crushed tomatoes
4 cups chicken broth
12 oz frozen cheese ravioli
2 cups fresh spinach
2 tbsp chopped fresh basil
Grated Parmesan cheese, for serving

Steps:

  • In a large stockpot, heat oil over medium-high, add the onion and sauté until translucent, about 5 minutes. Add garlic cook for 1 minute or until fragrant. Add sausage, salt, and pepper; cook until sausage is no longer pink. Stir in crushed tomatoes and chicken broth; bring to a boil, reduce heat to low. Cover and simmer 10-15 minutes. Add ravioli and cook according to package directions or until tender. Stir in spinach and basil. Serve with grated Parmesan.

Nutrition Facts :

TOMATO AND BASIL SOUP WITH MINI RAVIOLI



Tomato and Basil Soup with Mini Ravioli image

Tomato and Basil Soup with Mini Ravioli - Sometimes you just need tomato soup. Am I right? This one is super simple to throw together and I've added some mini ravioli as garnish.

Provided by bakedbree

Number Of Ingredients 14

2 Tablespoon olive oil
1 onion
3 cloves garlic
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can petit diced tomatoes
2 cups chicken stock
2 teaspoons kosher salt
1 teaspoon pepper
1 Tablespoon sugar
1/2 cup milk, half-and-half, or heavy cream
2 Tablespoons balsamic vinegar
3 Tablespoons fresh basil, chopped
Parmesan cheese
1 pound package mini ravioli (fresh or frozen)

Steps:

  • Preheat a Dutch oven over medium heat. Add olive oil to the pan, add onions and cook until they begin to soften, about 10 minutes. Add garlic and cook for another minute.
  • Add the tomatoes, chicken stock, salt, pepper, and sugar.
  • Let the soup simmer for 20 minutes on low heat.
  • While the soup is simmering, bring a pot of water to a boil and cook the ravioli according to package directions. Drain and set aside. If using fresh, add directly to the soup a few minutes before serving.
  • Stir in cream and balsamic vinegar. Taste and adjust seasonings as needed.
  • Puree if desired.
  • Add basil right before serving. Add cooked ravioli and garnish with Parmesan and extra basil.

Nutrition Facts : Calories 0 calories, Fat 0 grams fat

RAVIOLI SOUP



Ravioli Soup image

My family's love of pasta dishes inspired my to create this thick and hearty soup. People always rave about the rich tomato base and tender pockets of cheese-filled ravioli. -Shelley Way, Cheyenne, Wyoming

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 17

1 pound ground beef
2 cups water
2 cans (one 28 ounces, one 14-1/2 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
1-1/2 cups chopped onions
1/4 cup minced fresh parsley
2 garlic cloves, minced
3/4 teaspoon dried basil
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon onion salt
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 package (9 ounces) refrigerated cheese ravioli
1/4 cup grated Parmesan cheese
Additional minced fresh parsley, optional

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, tomato paste, onions, parsley, garlic, basil, sugar, oregano, onion salt, salt, pepper and thyme; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Cook ravioli according to package directions; drain. Add to soup and heat through. Stir in the Parmesan cheese. Sprinkle with additional parsley if desired.

Nutrition Facts : Calories 235 calories, Fat 8g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 542mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein.

CHERRY TOMATO AND RAVIOLI SOUP



Cherry Tomato and Ravioli Soup image

Make and share this Cherry Tomato and Ravioli Soup recipe from Food.com.

Provided by CookingONTheSide

Categories     Stocks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
2 pints cherry tomatoes
3 garlic cloves, chopped
1/4 cup sweet onion, chopped
salt, to taste
fresh ground black pepper, to taste
4 cups chicken stock
2 cups water
1 lb fresh cheese ravioli, thawed if frozen
1 cup fresh basil leaf, chopped
1/2 teaspoon italian seasoning
1/4 cup parmigiano-reggiano cheese, grated

Steps:

  • In large, deep skillet with a tight-fitting lid, or a Dutch oven, heat the olive oil over medium-high heat.
  • Stir in the cherry tomatoes and garlic and onion; season with salt and pepper.
  • Cover the pan and cook, shaking the pan occasionally, until the tomatoes burst and a thick sauce forms, 7-8 minutes.
  • Add the chicken stock and water and bring to a boil.
  • Cook for a couple of minutes, then add the ravioli and cook until tender, 3-4 minutes.
  • Remove from the heat and stir in the basil and Italian seasoning to wilt.
  • Serve the soup and top with the cheese.
  • Serve with crusty bread.

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My family's love of pasta dishes inspired my to create this thick and hearty soup. People always rave about the rich tomato base and tender pockets of cheese-filled ravioli. -Shelley Way, Cheyenne, Wyoming. Provided by Taste of Home. Categories Lunch. Time 1h5m. Yield 10 servings (2-1/2 quarts). Number Of Ingredients 17
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