Mushroom and Beef Ravioli Soup

By á-48389

From Southern Living magazine. Can also swap beef ravioli w/cheese filled tortellini.

Ingredients

• 1 T olive oil
• 1 small onion
• 6 oz cremini mushrooms, sliced (2 cups)
• 2 miniature red sweet peppers, stemmed and sliced (1/4 cup)
• 1 32 oz container mushroom or beef broth
• 1 20 oz packaged frozen beef ravioli
• fresh thyme leaves
• ground black pepper

Preparation

Step 1

In a 4-qt dutch oven, heat olive oil over medium high heat. Add onion slices, mushrooms, and sweet peppers; cook and stir 4 minutes or until tender. Stir in broth; bring to boiling. Stir in ravioli; return to boiling. Reduce heat. Cook, uncovered, 5 to 8 minutes or until pasta is tender, stirring occasionally. Sprinkle with thyme and pepper before serving.