Mushroom and Beef Ravioli Soup
By á-48389
From Southern Living magazine. Can also swap beef ravioli w/cheese filled tortellini.
- 4
- 20 mins
4.4/5
(51 Votes)
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.
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