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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