Tomato-Ravioli Soup | Sharon Raasch – Imperial, Neb.
1 pound ground beef
28 oz. can crushed tomatoes
6 oz. can tomato paste
2 c. water
1 1/2 c. onion, chopped
1/4 c. fresh parsley, chopped
3/4 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. dried thyme
1/2 tsp onion salt
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. sugar
9 oz. package frozen cheese ravioli
1/4 c. grated Parmesan cheese
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.
[placeholder]
Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.
User Legend: Moderator
Trusted User
Amache Rose that once bore witness is blooming
Shortly after the Japanese attack on Pearl Harbor, President Franklin D. Roosevelt signed Executive Order 9066 prompting the relocation of West Coast residents of Japanese descent to camps, including one near Granada, Colo., known as…