Ingredients
2 cups mushroom ravioli (or spinach ravioli for vegetarian)
1 lb ground beef (or plant-based ground meat)
4 cups vegetable broth (or 4 cups water + 1–2 bouillon granules)
2 cloves garlic
1 small onion
1 cup crushed tomatoes
1 cup zucchini, diced
1 cup carrots, diced
1/4 cup grated Parmesan cheese (or nutritional yeast)
1 tbsp soy sauce (or tamari for gluten-free)
Instructions
Boil ravioli in salted water until floating (5-7 minutes). Drain.
Brown ground beef in a pot over medium heat. Drain excess grease.
Add minced garlic and diced onion to the pot; cook until translucent.
Pour in vegetable broth, crushed tomatoes, and soy sauce. Bring to a simmer.
Stir in diced zucchini and carrots. Cook for 5 minutes or until tender.
Purée 1/2 cup of soup with a hand blender for a smoother texture.
Add ravioli and simmer for 15 minutes, adjusting liquid as needed.
Blend Parmesan cheese directly into the pot or sprinkle on top before serving.
Notes
For vegetarian option, substitute plant-based meat and skip ravioli for extra spinach. Garlic enhances broth depth—add extra if using water-based broth. Cook zucchini 2-3 minutes less to prevent sogginess. If soup is too thin, mix 1 tbsp cornstarch with 2 tbsp cold water and stir in to thicken. Add crushed tomatoes in the last step to avoid bitterness. Halal-friendly soy sauce must be alcohol-free. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Lunch
- Method: Stir-Frying / Simmering
- Cuisine: Italian-inspired
- Diet: Vegetarian (optional)
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg