Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 large onion, chopped
- 2 teaspoons dried basil
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 3 garlic cloves, minced
- 1 (25-ounce) can crushed tomatoes
- 4 cups low-sodium vegetable broth
Soup Add-ins
- 8-10 ounces ravioli
For Serving
- Grated Parmesan cheese
- Fresh basil leaves
Instructions
- Brown the Meat and Sauté Onion: Heat the olive oil in a large pot over medium heat. Add the ground beef, chopped onion, dried basil, salt, and black pepper. Cook, breaking up the beef with a wooden spoon, until the meat is browned and the onion has softened, about 8 to 10 minutes.
- Add Garlic: Stir in the minced garlic and cook for about one minute until fragrant, being careful not to burn it.
- Simmer the Broth: Pour in the crushed tomatoes and the low-sodium vegetable broth. Stir everything to combine, then bring the mixture to a boil. Reduce the heat to low and let the soup simmer uncovered for 15 minutes, stirring occasionally to meld the flavors.
- Cook the Ravioli: Add the ravioli to the simmering soup and cook until they are tender but still firm to the bite, approximately 5 to 8 minutes depending on the ravioli size and type.
- Serve: Ladle the hot soup into bowls and garnish with freshly grated Parmesan cheese and fresh basil leaves, if desired, for an added burst of flavor and aroma.
Notes
- Use fresh or frozen ravioli for best results, and adjust cooking time accordingly.
- For a vegetarian version, substitute ground beef with plant-based meat or extra vegetables and use vegetable broth.
- Feel free to add extra vegetables like spinach or mushrooms for added nutrition.
- Adjust salt according to taste, especially if using salted broth or cheese.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
