posted by Pat T 10-07-98 6:31 AM
Ravioli Soup
1 lb. ground beef
2 cups water
1 can (28 oz.) crushed tomatoes
1 can (14.5 oz.) beef broth
1 can (6 oz.) tomato paste
1-1/2 cups chopped onion
1/4 cup minced fresh parsley
2 garlic cloves, minced
3/4 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. onion salt
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried thyme
1/4 cup grated Parmesan cheese
1 pkg. (9 oz.) refrigerated cheese ravioli
In a Dutch oven or soup kettle, brown beef; drain well. Add the next 14 ingredients; bring to a boil.
Reduce heat; cover and simmer 30 minutes. Stir in Parmesan cheese.
Cook ravioli according to package directions; drain
and add to soup.
Yield: 8-10 servings (2-1/2 quarts).