Ravioli Soup (Print Version)
# Ingredients:
01 -
1 pound ground beef.
02 -
2 cups water.
03 -
1 can (28 ounces) crushed tomatoes.
04 -
1 can (14-1/2 ounces) crushed tomatoes.
05 -
1 can (6 ounces) tomato paste.
06 -
1-1/2 cups chopped onions.
07 -
1/4 cup minced fresh parsley.
08 -
2 garlic cloves, minced.
09 -
3/4 teaspoon dried basil.
10 -
1/2 teaspoon sugar.
11 -
1/2 teaspoon dried oregano.
12 -
1/2 teaspoon onion salt.
13 -
1/2 teaspoon salt.
14 -
1/4 teaspoon pepper.
15 -
1/4 teaspoon dried thyme.
16 -
1 package (9 ounces) refrigerated cheese ravioli.
17 -
1/4 cup grated Parmesan cheese.
18 -
Additional fresh parsley or oregano leaves for garnish (optional).
# Instructions:
01 -
In a Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes, breaking it into crumbles; drain.
02 -
Add water, tomatoes, tomato paste, onions, parsley, garlic, basil, sugar, oregano, onion salt, salt, pepper and thyme; bring to a boil.
03 -
Reduce heat; cover and simmer for 30 minutes.
04 -
Cook ravioli according to package directions; drain.
05 -
Add ravioli to soup and heat through. Stir in Parmesan cheese. If desired, sprinkle with additional fresh parsley or oregano.
# Notes:
01 -
This soup combines the heartiness of beef with tender cheese ravioli in a rich tomato broth.
02 -
Makes 2-1/2 quarts total.