Mushroom and Beef Ravioli Soup - Plan to Eat

Name: Mushroom and Beef Ravioli Soup - Plan to Eat
Ingredients: Ingredients Original Ingredients = Serves 4 Scaled Ingredients = Serves 4 Display units in Metric Serves Change Yields 4 originally 4 1tablespoonolive oil 1smallonion halved and thinly sliced (about 1/2 cup)6ouncescremini mushrooms sliced (about 2 cups)2miniature red sweet peppers stemmed and sliced (about 1/2 cup)1ouncemushroom or beef broth1ouncefrozen beef ravioli Fresh thyme leaves Ground black pepper Save; 1tablespoonolive oil 1smallonion halved and thinly sliced (about 1/2 cup)6ouncescremini mushrooms sliced (about 2 cups)2miniature red sweet peppers stemmed and sliced (about 1/2 cup)1ouncemushroom or beef broth1ouncefrozen beef ravioli Fresh thyme leaves Ground black pepper

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Mushroom and Beef Ravioli Soup - Plan to Eat

Ingredients

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Ingredients Original Ingredients = Serves 4 Scaled Ingredients = Serves 4 Display units in Metric Serves Change Yields 4 originally 4 1tablespoonolive oil 1smallonion halved and thinly sliced (about 1/2 cup)6ouncescremini mushrooms sliced (about 2 cups)2miniature red sweet peppers stemmed and sliced (about 1/2 cup)1ouncemushroom or beef broth1ouncefrozen beef ravioli Fresh thyme leaves Ground black pepper Save1tablespoonolive oil 1smallonion halved and thinly sliced (about 1/2 cup)6ouncescremini mushrooms sliced (about 2 cups)2miniature red sweet peppers stemmed and sliced (about 1/2 cup)1ouncemushroom or beef broth1ouncefrozen beef ravioli Fresh thyme leaves Ground black pepper

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Instructions

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In a 4-quart Dutch oven heat olive oil over medium-high heat. Add onion slices, mushrooms, and sweet peppers; cook and stir 4 minutes or until tender. Stir in broth; bring to boiling. Stir in ravioli; return to boiling. Reduce heat. Cook, uncovered, 5 to 8 minutes or until pasta is tender, stirring occasionally. Sprinkle with thyme and pepper before serving.