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–+ servings

Tomato-Ravioli Soup

This soup has a light, smooth flavor…there’s always an empty pot afterwards!
Couverts6
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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.
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Course; Soup
Cuisine; European / Italian