Tomato-Ravioli Soup
This soup has a light, smooth flavor…there’s always an empty pot afterwards!
Equipment
- Dutch oven
Ingredients
- 1 lb. ground beef
- 28- oz. can crushed tomatoes
- 6- oz. can tomato paste
- 2 c. water
- 1-1/2 c. onion chopped
- 2 cloves garlic minced
- 1/4 c. fresh parsley chopped
- 3/4 t. dried basil
- 1/2 t. dried oregano
- 1/4 t. dried thyme
- 1/2 t. onion salt
- 1/2 t. salt
- 1/4 t. pepper
- 1/2 t. sugar
- 9- oz. pkg. frozen cheese ravioli
- 1/4 c. grated Parmesan cheese
Instructions
- In a Dutch oven, cook beef over medium heat until no longer pink; drain.
- Stir in tomatoes with juice, tomato paste, water, onion, garlic, seasonings and sugar.
- Bring to a boil.
- Reduce heat; cover and simmer for 30 minutes.
- Meanwhile, cook ravioli as package directs; drain.
- Add ravioli to soup and heat through.
- Stir in Parmesan cheese; serve immediately.