This is my Deconstructed Ravioli Soup, and it is so good. I am obsessed with ravioli and love making it from scratch, but sometimes if I’m too tired or don’t have enough time, then this deconstructed version is perfect to satisfy my cravings. I think you’re going to love it.
If you've got a craving for ravioli, then this deconstructed ravioli is for you. It takes a fraction of the time that it takes to make real ravioli, but still gives you that delicious comforting mouthful!
For this recipe, we've made a tasty simple tomato soup seasoned with Italian herbs. I've used fresh lasagne sheets and made a homemade meat ravioli-style filling as the meatballs. It's SO good and such a crowd-pleaser! Another one of my recipes you might enjoy if you like this recipe is my one pot lasagna !
If you're looking for a comforting soup recipe that's veggie-friendly, then my tofu tomato soup , my roasted red pepper and gouda soup, or my kale and white bean sausage soup are great options.
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Why you'll love this recipe
Ravioli but without the fuss: I love ravioli and make it from scratch when I have the time. But when I'm feeling tired or am short on time, then this deconstructed ravioli soup is the perfect thing to satisfy my ravioli cravings. If you'd like to change up the meatball style, then check out my air fryer turkey meatballs, they'd go really well with this recipe too!
Simple: This recipe is really simple, requiring only a handful of ingredients for the tomato soup and the same goes for the ravioli-filling inspired meatballs. It comes together in less than 20 minutes and is such a great dinner option.
Great for a crowd: This deconstructed ravioli soup is great if you're cooking for a big group. Simply grab a huge pot or huge two large saucepans, and double or triple the recipe quantities to fit the number of portions you need!
Ingredients
For the soup:
Onion & Garlic: I've used fresh onion and garlic, but if you want to use granules, you can too!
Tomato paste: or tomato puree, this is to add a deep umami concentrated tomato flavour.
Passata: Passata is an uncooked tomato purée that has been strained of seeds and skins. It's perfect to create a rich soup that I personally love. Alternatively, you can use chopped tomatoes in a tin, but it won't give you as rich flavour.
Beef stock: I used Knorr beef stock cubes and combined it with water. You can also use pre-made beef stock from the supermarket. If you're looking to make this vegan, use veggie stock.
Heavy cream: also known as double cream. Adds a lovely softness to the richness of the tomato soup. For a vegan version, use an unsweetened soy cream.
Italian herbs: I just bought some dried mixed Italian herb seasoning. If you don't have this, then I'd recommend using a combination of basil, parsley, and oregano.
For the ravioli-style meatballs:
Ground beef: I used 15% fat ground beef. This gives it a juicy result. If you're wanting to make this vegan, I'd replace the beef either with a vegan alternative, or you can sub out the meatballs with veggies like mushrooms, red bell pepper, or even silken tofu would be delicious.
Paprika: For a bit of smokiness and heat. You could also use cayenne pepper.
Onion & Garlic: I've used fresh onion and garlic, but if you want to use granules, you can too!
You'll also need fresh lasagne sheets or wonton wrappers. I also topped the soup with fresh basil.
Step by step instructions with photos
Step 1: Place a large saucepan on medium heat and drizzle with olive oil. Add in your chopped garlic and sliced onions and fry for 5 minutes until softened.
Step 2: Add in your tomato paste, followed by the passata, beef stock, and heavy cream. Give it a stir, then add in your kosher salt, ground black pepper, and Italian herbs. Leave to simmer while you make your meatballs, then taste the soup and season accordingly.
Step 3: In a separate bowl, combine your ground beef, salt, pepper, paprika, finely chopped onions, minced garlic, and flour. Mix thoroughly and then form the mixture into little meatballs a similar size to a very large grape.
Step 4: Gently drop your meatballs into the soup, stirring slowly to prevent the meatballs from sticking to the base of the pan or to each other. Add in all the meatballs and cook for 5 minutes.
Step 5: Get your fresh lasagne sheets and slice into squares or triangles. You could also use wonton wrappers and slice them in half. Sprinkle the squares into the soup in batches and stir frequently to prevent the pieces sticking to each other. Cook for a further 3-5 minutes until the egg sheets have softened.
Step 6: Once your egg squares are cooked and your meatballs are cooked, light and juicy, divide the deconstructed ravioli soup between 4 bowls. Top with finely chopped fresh basil and grated parmesan, enjoy!
What to do with leftovers
Storage: Leave any leftovers to cool, then place in airtight containers. Store in the fridge for up to 3 days.
Freezing: You can absolutely freeze this dish for up to 3 months. Store in airtight containers or soup bags. Leave to thaw overnight in the fridge before reheating.
Reheating: From the fridge, place the leftovers in a saucepan and add a splash of beef stock to loosen up the soup. Heat on the stovetop on medium-low heat until the soup is bubbling away and the dish is piping hot.
FAQs
Absolutely. If you'd rather use store-bought ravioli and then make the soup from scratch, go for it.
For sure! I've used beef for this recipe, but you can use pork, turkey, chicken, or lamb.
Sub out the cream for a vegan alternative and use veggie stock instead of beef stock. For the meatballs, I'd recommend replacing them with lots of veggies like mushrooms, bell peppers, and/or tofu! Make sure that your fresh lasagne is egg-less. Use a vegan parmesan alternative too.
Other recipes you might enjoy!
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Deconstructed Ravioli Soup
Ingredients
For the soup
- 2 tablespoon olive oil
- ½ white onion finely sliced
- 3 garlic cloves minced
- 2 tablespoon tomato paste
- 500g passata
- 500ml beef stock
- 150ml heavy cream or double cream
- 1 teaspoon kosher salt or ¼ teaspoon table salt
- ½ teaspoon ground black pepper
- 2 teaspoon Italian herb seasoning
Ravioli meatballs
- 500g ground beef 15% fat
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon paprika
- ½ white onion finely chopped
- 3 garlic cloves minced
- 1 tablespoon all purpose flour
Other bits
- 500g fresh lasagne sheets sliced into squares
- Fresh basil leaves finely chopped
- Parmesan grated
Instructions
- Place a large saucepan on medium heat and drizzle with olive oil. Add in your chopped garlic and sliced onions and fry for 5 minutes until softened.
- Add in your tomato paste, followed by the passata, beef stock, and heavy cream. Give it a stir, then add in your kosher salt, ground black pepper, and Italian herbs. Leave to simmer while you make your meatballs, then taste the soup and season accordingly.
- In a separate bowl, combine your ground beef, salt, pepper, paprika, finely chopped onions, minced garlic, and flour. Mix thoroughly and then form the mixture into little meatballs a similar size to a large grape.
- Gently drop your meatballs into the soup, stirring slowly to prevent the meatballs from sticking to the base of the pan or to each other. Add in all the meatballs and cook for 5 minutes. Feel free to add in some more beef stock if the soup is looking a bit thick for your liking.
- Get your fresh lasagne sheets and slice into squares or triangles. You could also use wonton wrappers and slice them in half. Sprinkle the squares into the soup in batches and stir frequently to prevent the pieces sticking to each other. Cook for a further 3-5 minutes until the egg sheets have softened.
- Once your egg squares are cooked and your meatballs are cooked, light and juicy, divide the deconstructed ravioli soup between 4 bowls. Top with finely chopped fresh basil and grated parmesan, enjoy!
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