Close-up of Ravioli & Meatball Soup
Recipe courtesy of Ree Drummond

Ravioli and Meatball Soup

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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 4 servings
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?



  1. 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.
  2. 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.
  3. 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.