Ravioli Soup

Prep Time: 35 Minutes

Cook Time: 45 Minutes

Ready In: 80 Minutes

Servings: 10

A real fun way to serve ravioli! And the kids just gobble it up (the grown ups too). Sometimes I can find the baby ravioli - they are just perfect to use in this soup.

Ingredients:

1 lb ground chuck

2 cups water

1 (28 ounce) can crushed tomatoes

1 (14 1/2 ounce) can beef broth

1 (6 ounce) can tomato paste

1 1/2 cups chopped onions

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

1/4 cup parmesan cheese, grated

1 (9 ounce) package refrigerated cheese ravioli

additional parmesan cheese

Directions:

1. In a Dutch oven or soup kettle, brown beef; drain. Add the next 14 ingredients; bring to a boil.
2. Reduce heat; cover and simmer for 30 minutes.
3. Stir in the Parmesan cheese.
4. Cook ravioli according to package directions; drain and add to soup.
5. Sprinkle individual servings with additional Parmesan cheese.

By RecipeOfHealth.com