Ravioli Soup


1 pound ground beef, browned
2 cups water
1 28-ounce can crushed tomatoes
1 14-ounce can beef broth
1 6-ounce can tomato paste
1 1/2 cup chopped onion
1/4 cup parsley, chopped
2 garlic cloves, minced
3/4 teaspoon dried basil
1/2 teaspoon oregano
1/2 teaspoon onion salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 cup grated parmesan cheese
1 package cheese ravioli (DiGiorno)


In a large skillet, cook ground beef until meat is browned.  Drain off fat.  Mix all ingredients except for parmesan cheese and ravioli in a large soup pot.  Let simmer.  In another pan, heat water to boiling and add the cheese ravioli and cook according to package directions.   Add ravioli and parmesan cheese to soup right before serving.


This recipe comes from Todd's sister, Gina.  The soup is easy to make and delicious on a cold Iowa winter evening!  Try it with cheese tortellini instead of ravioli for a delicious variation.

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