This creamy ravioli soup is your weeknight secret weapon — hearty, cheesy, and ready in under 30 minutes. One pot, simple ingredients, and a dinner your whole crew will actually eat.
0 In a large stock pot cook ground beef until no longer pink.
1 Drain grease, if needed.
2 Add chicken stock and arriabiata sauce and bring to a boil.
3 Add ravioli and cook for about 5-7 minutes, or until ravioli is just tender.
4 Stir in chopped spinach and cook for 2-3 minutes, or until spinach wilts.
5 Slowly stir in heavy cream.
6 Let soup come back up to a simmer and add the Parmesan cheese.
7 Taste to check seasoning and add more salt and pepper if desired.
8 Top each serving with a bit more Parmesan.
