Recipe courtesy of Ree Drummond
Ravioli and Meatball Soup
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 925
- Total Fat
- 53 g
- Saturated Fat
- 18 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 7 g
- Sugar
- 14 g
- Protein
- 42 g
- Cholesterol
- 124 mg
- Sodium
- 1878 mg
This recipe is full of shortcuts: pesto from a jar, tomato paste from a tube, and frozen meatballs, ravioli and vegetables. What could be easier or more convenient?
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 925
- Total Fat
- 53 g
- Saturated Fat
- 18 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 7 g
- Sugar
- 14 g
- Protein
- 42 g
- Cholesterol
- 124 mg
- Sodium
- 1878 mg
Ingredients
Directions
- Heat the oil in a small pot or Dutch oven over medium heat until hot. Add the onions, garlic and pesto with a good pinch of salt and pepper. Stir and allow to cook to soften the onions, a minute or two.
- Add the tomato paste and stir until thoroughly combined, a minute or so. Add the stock, meatballs and vegetable medley. Bring to a boil, then reduce to a simmer. Add the ravioli and cook until the vegetables are just tender, 4 to 5 minutes.
- Add the heavy cream and stir to combine. Taste and adjust the seasoning with salt and pepper. Garnish with the Parmesan and serve with crusty bread.
