Ravioli Soup

Name: Ravioli Soup
Ingredients: 1 lb ground beef; 2 cups water; 1 (28 ounce) can crushed tomatoes; 1 (14 1/2 ounce) can beef broth; 1 (6 ounce) can tomato paste; 1 12 cups onions, chopped; 14 cup fresh parsley, minced; 2 garlic cloves, minced; 34 teaspoon dried basil; 12 teaspoon dried oregano; 12 teaspoon onion salt; 12 teaspoon sugar; 12 teaspoon salt; 14 teaspoon pepper; 14 teaspoon dried thyme; 14 cup parmesan cheese (grated); 1 (9 ounce) package cheese ravioli, refrigerated

17 ingredients

7 steps

Ingredients

1 lb ground beef
2 cups water
1 (28 ounce) can crushed tomatoes
1 (14 1/2 ounce) can beef broth
1 (6 ounce) can tomato paste
1 12 cups onions, chopped
14 cup fresh parsley, minced
2 garlic cloves, minced
34 teaspoon dried basil
12 teaspoon dried oregano
12 teaspoon onion salt
12 teaspoon sugar
12 teaspoon salt
14 teaspoon pepper
14 teaspoon dried thyme
14 cup parmesan cheese (grated)
1 (9 ounce) package cheese ravioli, refrigerated

Directions

1

In a Dutch oven or soup kettle cook beef over medium heat until no longer pink.
2

Drain.
3

Add next 14 ingredients.
4

Bring to a boil.
5

Reduce heat, cover and simmer for 30 minutes.
6

Stir in Parmesan cheese.
7

Cook ravioli according to package directions, drain and add to soup.