Monday’s Soup

Ravioli Soup

Source: adapted from Taste of Home recipe (8 servings | 2 quarts)

  • 1 lb. wegmans 90% lean ground beef
  • 2 cups water
  • 28 ounces canned crushed tomatoes
  • 14.5 ounces canned crushed tomatoes
  • 6 ounces tomato paste
  • 1-½ cups chopped onion
  • ¼ cup minced fresh parsley
  • 2 cloves garlic, minced
  • ¾ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon onion salt
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon dried thyme
  • 9 ounces mini cheese ravioli, refrigerated or fresh
  • ¼ cup grated Parmesan cheese

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, tomato paste, onion, parsley, garlic and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes.

Meanwhile, cook ravioli according to package directions; drain. Add to soup and heat through. Stir in the Parmesan cheese.

1 cup per serving

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