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.
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