Total TimePrep: 20 min. Cook: 45 min.
Makes10 servings (2-1/2 quarts)
Made this soup as a test run for a soup party I'll be attending in October. Glad I tried it before the party. As the recipe is written, it is not soup. It is a very tomato-y , thick sauce with too little pasta. I made it again with a few alterations: I deleted the tomato paste, used only one 28-oz crushed tomatoes and added 2 to 2-1/2 cups chicken broth. This cut down on the sauce-like taste and consistency. I also added another pkg of ravioli. With these alterations it's more like soup and had a better flavor.
Made this soup for the first time tonight. I didnt think of it as a soup. 1st, it was more like a pasta sauce with ravioli. 2nd, there wasnt enought ravioli for all that sauce. The taste was good, but still not the consistency of soup. Next time I will halve the the tomatoes and add chicken broth to make it more like soup.
I really loved the sauce that makes up the soup!! The flavor was excellent, and even my little girl said it was very good! :)
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very good everyone liked it.
The soup had a good flavor, but more to the consistency of a spagetti pasta than a soup. Probably would not make it again as a soup.
Great thick and flavorful soup! I halved the recipe to feed my family of 6. I only had cheese tortellini on hand so I used that instead of ravioli and used the whole 9 oz. packages, the amount was perfect. I left out the tomato paste and used a 28 oz. can of crushed tomatoes and added 1/2 cup beef broth and enough water to equal a soupish consistency. Very yummy, and super easy! :D
I made this recipe as written with the following exceptions: onion powder instead of onion, dried parsley, and a 24 oz. bag of frozen ravioli. It made a nice, thick soup with plenty of ravioli. Will definitely make again.
I doubled this recipe and there was NONE left!! This was wonderful!!
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