Soup is always a good idea, but a soup that features cheese filled pasta is like a warm hug on a cold day! Beef & Ravioli Soup is so comforting, colourful and beautiful. This is definitely a recipe to add to your winter repertoire.
I use a cheese ravioli for this soup, but really you can use whatever you like or have in the way of filled pastas as long as you feel confident the flavours will work together. Spinach & ricotta ravioli, a beef filled ravioli or any shape of cheese-filled pasta will work perfectly.
The real beauty of this recipe is that you can make most of it ahead of time and simply finish it when you’re ready to serve. The soup can be made up to the step before you add the pasta a little early or even the day before (see instructions below). Let’s get started!
Ingredients
- 2 tablespoons olive oil
- 1 onion, peeled and very finely chopped
- 2 carrots, peeled and diced
- 4 cloves of garlic, crushed
- 1 tablespoon dried oregano
- Zest & juice of 1 lemon
- 1/2 teaspoon dried chilli flakes (optional)
- 500g beef mince (ground beef)
- Salt & pepper
- 1 tablespoon tomato purée (tomato paste)
- 500g passata
- 1 litre beef stock
- 500g fresh cheese ravioli (or any cheese filled pasta of your choice)
- Grated Parmesan cheese to serve
- Chopped fresh basil to serve
Method
- Heat the olive oil over medium heat in a large pot with a lid that will fit everything later. Add the onions and carrots and cook until softened and the onions are translucent, stirring occasionally.
- Add the garlic, oregano, chilli flakes if you’re using them and lemon zest. Stir and cook for another minute or two.
- Add the beef with some salt & pepper and cook until browned, breaking up the meat with a wooden spoon. When it’s nearly browned all over, add the tomato paste and stir to combine. Cook the tomato paste coated beef mixture for another minute.
- Pour in the passata, the beef stock and the lemon juice. Bring to a boil and then reduce the heat to low, cover and simmer for 25-30 minutes.
- If you’re making this ahead of time, stop here. Cool the soup and refrigerate it or keep it warm until you’re ready to serve. When you’re ready to serve, move on to step 5.
- Just before you’re ready to serve, bring the soup to the boil again. Add the ravioli or other cheese filled pasta and cook it in the soup according to the package instructions.
- Serve the soup piping hot, ladled into bowls and sprinkled with chopped fresh basil and Parmesan cheese.
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