Beef ravloll soup

1 servings

Ingredients

Quantity Ingredient
1 cup Celery -- sliced
½ cup Onion -- chopped
1 cup Carrots -- sliced
2 tablespoons Vegetable oil
4 cups Beef broth
⅛ teaspoon Pepper
¼ teaspoon Red pepper flakes --
Crushed
1 can Beef ravioli -- 15 ounces
cup Fresh parsley -- chopped
Grated Parmesan cheese

Directions

In a large kettle, saute celery, onion and carrots in oil for 3 minutes; add broth and seasonings. Bring to a boil; reduce heat and simmer, covered, about 15 minutes or until the vegetables are tender.

Stir in the ravioli and heat through. Garnish with parsley and Parmesan cheese. Yield: 4-6 servings (1-½ qts.) Recipe By : Taste of Home

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