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Beef & Ravioli Soup

Source of Recipe

copykat.com


List of Ingredients


1/2 pound boneless beef top sirloin, cut into 1/4-inch dice
4 tablespoons flour, divided
2 tablespoons butter or margarine
1 celery rib, chopped
1 medium carrot, chopped
1 medium onion, chopped
1 tablespoon chopped garlic
1/2 teaspoon thyme
1/2 teaspoon white pepper
2 cans (14 1/2 oz. each) beef broth
28 oz whole tomatoes in juice, chopped, juice reserved
1 cup plus 2 tablespoons water, divided
1/2 teaspoon salt
1 package (9 oz.) refrigerated beef ravioli (or one 8-oz. package frozen beef tortellini)
1 tablespoon cornstarch




Recipe

Toss beef with 2 tablespoons flour in a bowl. Melt butter in a large Dutch oven over medium-high heat. Add beef to Dutch oven and cook until beef is browned, transfer with a slotted spoon to a bowl.

Add celery, carrot, onion, garlic, thyme and white pepper to Dutch oven. Cook stirring 3 minutes or until vegetables are lightly browned. Add reserved browned beef, broth, tomatoes with juice, 1 cup water and the salt. Bring
to a boil, reduce heat to medium and cook 20 minutes or until vegetables are tender. Add ravioli and cook 10 minutes, stirring occasionally.

Meanwhile, combine remaining 2 tablespoons flour and cornstarch with remaining 2 tablespoons water in a cup until smooth. Stir into soup and bring to a boil. Boil 1 minute.