Ravioli Soup

Think of this as lasagna’s lazy, weeknight cousin. Cheese-stuffed ravioli simmered in a beefy tomato broth gives you all the comfort of a baked pasta with a fraction of the work, ready in about half an hour.

Browning the ground beef with onion first lays down the savory base, and a quick 30 seconds of garlic at the end, just until fragrant and not browned, keeps it from turning bitter. Crushed tomatoes and marinara build a rich, herby broth, with a pinch of sugar to round out the acidity of the tomatoes.

The clever shortcut is using store-bought ravioli. Dropped into the simmering soup, they cook right in the broth and bring built-in pockets of cheese, so every spoonful has a tender, stuffed pasta bite. A whisk of parmesan thickens and enriches the broth, and melty mozzarella on top finishes it off.

Kitchen Tips

• Add the garlic at the end and cook just until fragrant. Burnt garlic turns the broth bitter.
• Stir the ravioli in near serving time so they stay plump and don’t overcook into mush.
• Thin with extra water or broth if it thickens too much as the pasta soaks up liquid.

Variations

• Use sausage-filled or mushroom ravioli for a different flavor.
• Swap the ground beef for Italian sausage or turkey.
• Stir fresh spinach in at the end for color and a veggie boost.