Ravioli And Cabbage Soup
A hearty soup combining savory bacon, tender ravioli, and nutritious cabbage in a flavorful beef broth, perfect for comforting family dinners and cold evenings.
Ingredients
Instructions
- In a 5 to 6-quart pan, cook bacon over medium heat until translucent. Add onion and cook until lightly browned, about 5 to 7 minutes.
- Stir in garlic and parsley. Add beef broth, water, and sliced carrots. Bring to a boil.
- Add frozen ravioli to boiling broth. Reduce heat and simmer about 12 minutes or follow ravioli cooking directions.
- Stir in shredded cabbage during the last 5 minutes of cooking.
- Serve hot, topped with fresh Parmesan or Romano cheese.
Tips & Substitutions
To enhance the flavor, consider adding herbs like thyme or bay leaves during the simmering process. If you prefer a vegetarian option, substitute the bacon with sautéed mushrooms and use vegetable broth instead. You can also add other vegetables such as peas or green beans for added nutrition. Make sure to follow the ravioli cooking directions to achieve the perfect texture.
Serving Suggestions
Serve the soup hot, garnished with freshly grated Parmesan or Romano cheese for a creamy finish. This dish pairs beautifully with crusty bread or a light salad for a complete meal. For a heartier option, serve alongside a slice of Verna's Summer Squash Casserole, which complements the flavors wonderfully.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth if the soup has thickened. Avoid microwaving for the best texture, as the ravioli may become mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Ravioli And Cabbage Soup contains roughly 762 calories, with 43g protein, 131g carbohydrates, and 16g fat. It is an excellent source of vitamin A (322% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (173% of the Daily Value). Note that it is relatively high in sodium, at 2437mg per serving (106% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh ravioli instead of frozen?
Yes, you can use fresh ravioli. Just reduce the cooking time to about 4-6 minutes or until they float to the surface of the soup. Fresh ravioli cooks much quicker, so keep an eye on them to avoid overcooking.
What other meats can I add to this soup?
If you want to add more protein, diced cooked chicken or sausage work well. Just sauté them with the bacon or onion to infuse the flavors throughout the soup. For a unique twist, try adding leftover meatballs or meat loaf for a heartier dish.
Can I make this soup in advance?
Absolutely! You can prepare the soup a day ahead, but it's best to add the ravioli and cabbage just before serving to maintain their texture. Store the soup base in the fridge, and when ready to serve, bring it to a boil and add the ravioli and cabbage.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).