Beef ravloll soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Celery -- sliced |
| ½ | cup | Onion -- chopped |
| 1 | cup | Carrots -- sliced |
| 2 | tablespoons | Vegetable oil |
| 4 | cups | Beef broth |
| ⅛ | teaspoon | Pepper |
| ¼ | teaspoon | Red pepper flakes -- |
| Crushed | ||
| 1 | can | Beef ravioli -- 15 ounces |
| cup | Fresh parsley -- chopped | |
| Grated Parmesan cheese | ||
Directions
In a large kettle, saute celery, onion and carrots in oil for 3 minutes; add broth and seasonings. Bring to a boil; reduce heat and simmer, covered, about 15 minutes or until the vegetables are tender.
Stir in the ravioli and heat through. Garnish with parsley and Parmesan cheese. Yield: 4-6 servings (1-½ qts.) Recipe By : Taste of Home