JUICY REVERSE SEAR STEAK1 (14-oz.) thick rib-eye steak (2” thick)Kosher salt/black pepperCanola oil2 T. butter3…
Beefy-Mushroom Ravioli Soup
| Beefy-Mushroom Ravioli Soup | Print |
Recipe By: Alice Morrow
Beefy-Mushroom Ravioli Soup
Ingredients
- Olive oil
- 1 medium Vidalia onion, thinly sliced
- 2 c. sliced cremini mushrooms
- 2 miniature red sweet peppers, stemmed and sliced
- 1 (32-oz.) box mushroom or beef broth
- 1 (20-oz.) package frozen beef or your desired flavored ravioli
- Fresh thyme sprigs
- Fresh black pepper
Instructions
- In 4 qt. Dutch oven, drizzle oil on bottom. Just enough to cover but not deep.
- Add the onion, mushrooms and peppers. Cook for 4 minutes or until tender.
- Add broth and bring to boil.
- Add the ravioli.
- Return to boiling, reduce heat. Cook, uncovered, 5-8 minutes or until pasta is tender.
- Season to taste and top with fresh thyme.
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