Ravioli Soup (skinny)
By learen
Rate this recipe
4/5
(1 Votes)
Ingredients
- 1 lb lean ground beef
- 2 c water
- 2 cans (one 28oz and one 14.5 oz)crushed tomatoes
- 1 can (6oz) tomato paste
- 1 1/2 c chopped onion
- 1/4 c minced fresh parsley
- 2 garlic cloves, minced
- 3/4 t dried basil
- 1/2 t dried oregano
- 1/2 t onion salt
- 1/2 t sugar
- 1/2 t salt
- 1/4 t pepper
- 1/4 t dried thyme
- 1 package (9oz)refreigerated cheese ravioli
- 1/4 c grated Parmesan cheese
Details
Servings 10
Preparation
Step 1
In a Dutch oven, cook beef until no longer pink; drain. Add the water, tomatoes, tomato paste, onion, parsley, garlic and seasonings, bring to a boil. Reduce heat and cover and simmer for 30 min.
Meanwhile, cook ravioli according to package directions; drain. Add to soup and heat through. Stir in the Parmesan cheese. Garnish with more parsley if desired.
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