Ravioli Soup Recipe

By lisapearce

Ingredients

• 1 pound ground beef
• 2 cups water
• 2 cans (one 28 ounces, one 14-1/2 ounces) crushed tomatoes
• 1 can (6 ounces) tomato paste
• 1-1/2 cups chopped onion
• 1/4 cup minced fresh parsley
• 2 garlic cloves, minced
• 3/4 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon onion salt
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme
• 1 package (9 ounces) refrigerated cheese ravioli
• 1/4 cup grated Parmesan cheese
• Additional minced fresh parsley, optional

Preparation

Step 1

Directions
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, tomato paste, onion, parsley, garlic and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Meanwhile, cook ravioli according to package directions; drain. Add to soup and heat through. Stir in the Parmesan cheese. Garnish with additional parsley if desired. Yield: 10 servings (2-1/2 quarts).