Tomato Ravioli Soup (Print Version)
# Ingredients:
01 -
1 package (9 ounces) cheese ravioli from the fridge.
02 -
1 pound of ground beef.
03 -
2 cups of plain water.
04 -
1 can (28 ounces) of crushed tomatoes.
05 -
1 can (14.5 ounces) of crushed tomatoes.
06 -
1 can (6 ounces) of tomato paste.
07 -
1-1/2 cups of diced onions.
08 -
1/4 cup chopped parsley, fresh.
09 -
2 garlic cloves, finely chopped.
10 -
3/4 teaspoon dried basil leaves.
11 -
1/2 teaspoon of white sugar.
12 -
1/2 teaspoon oregano, dried.
13 -
1/2 teaspoon of salt.
14 -
1/2 teaspoon onion-flavored salt.
15 -
1/4 teaspoon ground black pepper.
16 -
1/4 teaspoon dried thyme leaves.
17 -
1/4 cup Parmesan cheese, grated.
18 -
Extra parsley or oregano sprigs, optional.
# Instructions:
01 -
Heat a Dutch oven on medium. Toss in the beef and cook 5 to 7 minutes, breaking it into bits. Make sure there's no pink left, then drain the fat.
02 -
Add onions, garlic, parsley, tomatoes, water, and tomato paste. Toss in the basil, oregano, sugar, thyme, salt, onion salt, and pepper. Let it come to a full boil.
03 -
Turn down the heat, pop a lid on, and let it gently cook for about half an hour.
04 -
Cook ravioli following the instructions on the package, then drain it well using your colander.
05 -
Mix the ravioli into the soup. Heat up the whole pot. Stir in the Parmesan cheese and, if you want, sprinkle some extra parsley or oregano before serving.
# Notes:
01 -
Tender pockets of cheese-stuffed ravioli and savory beef come together in a rich tomato-based soup.
02 -
Yields about 2.5 quarts total.