Beef and Ravioli Soup with Tomato Broth
A hearty beef and ravioli soup that combines tender sirloin cubes with fresh vegetables in a rich tomato-beef broth. Diced beef is seared until golden, then simmered with celery, carrot, and onion in a savory base of beef broth and whole tomatoes. Refrigerated beef ravioli cooks directly in the pot, thickened with a cornstarch slurry for silky body. Warm, comforting, and ready in about 45 minutes, this is ideal for weeknight dinners or casual family meals. The combination of browned beef, aromatic vegetables, and tender pasta makes this a satisfying one-pot meal that feels more substantial than typical minestrone.
Ingredients
- ½ lb boneless beef top sirloin steak, cut into 1/4-inch dicebeef chuck1:1tough cut OK
slower cooking recommended
- 2 tablespoon flour, for dredging
- 2 tablespoon butter, for searing
- 1 rib celery, chopped
- 1 medium carrot, chopped
- 1 medium onion, chopped
- 1 tablespoon garlic, chopped
- ½ teaspoon dried thyme, or fresh
- ½ teaspoon white pepper, groundblack pepper1:1more assertive
conf:5
- 2 14.5 oz can beef broth, or beef stock
- 1 28 oz can whole tomatoes, with juice, choppedtomato sauce0.75:1 ratiodenser tomato
use 21 oz sauce
- 1 cup water, for broth
- ½ teaspoon salt, kosher or table
- 1 9 oz package beef ravioli, refrigeratedcheese ravioli1:1vegetarian optionadds dairy
conf:4
- 1 tablespoon cornstarch, for thickening
- 2 tablespoon water, for slurry
Instructions
- 1
Toss diced sirloin with flour in a bowl.
- 2
Melt butter in a large Dutch oven over medium-high heat. Add beef and cook until browned; transfer to bowl with slotted spoon.
- 3
Add celery, carrot, onion, garlic, thyme, and white pepper to Dutch oven. Cook, stirring, 3 minutes until vegetables are lightly browned.
- 4
Add beef broth, tomatoes with juice, water, reserved beef, and salt. Bring to boil; reduce heat to medium and simmer 20 minutes until vegetables are tender.
- 5
Add beef ravioli and cook 10 minutes, stirring occasionally.
- 6
Whisk cornstarch and flour with water until smooth. Stir into soup, bring to boil, and boil 1 minute.
Tips
Brown the beef in batches if your Dutch oven is crowded; overcrowding prevents browning and steams the meat instead.
Don't skip the cornstarch slurry; it thickens the broth and gives the soup a silky, luxurious mouthfeel without flour cloudiness.
Add ravioli in the last 10 minutes to prevent them from becoming mushy or splitting open.
Good to Know
Refrigerate in airtight container up to 3 days. Freeze up to 2 months (thaw overnight before reheating). Ravioli may soften slightly on thawing.
Prepare through step 4 (before adding ravioli) up to 24 hours ahead. Cool, refrigerate, and reheat gently before adding ravioli and proceeding.
Ladle into bowls. Serve hot with crusty bread, grated Parmesan, and fresh cracked black pepper. Pairs well with a light salad or roasted vegetables.
Common Mistakes
Don't skip flouring the beef to prevent proper browning and flavor development.
Don't overcrowd the Dutch oven when searing beef to avoid steaming; work in batches if needed.
Don't add ravioli too early to prevent them from falling apart or becoming mushy before serving.
Substitutions
Dairy-Free Swaps
General Alternatives
conf:4
FAQ
Can I use frozen ravioli instead of refrigerated?
Yes. Frozen ravioli require 12-15 minutes of cooking instead of 10, and do not need thawing first. Add directly to the hot broth.
What if the soup is too thin after thickening?
Simmer longer uncovered to reduce broth, or whisk another cornstarch slurry with water and stir in slowly until you reach desired thickness.
Can I freeze this soup to make ahead?
Yes, up to 2 months. Cool completely, freeze in airtight containers, and thaw overnight before reheating. Ravioli may soften slightly upon thawing but remain edible.