Meals Matter

Ravioli Soup

Contributed By: meags
Taste of Home cookbook

Ingredients

1 lb Ground beef

1 cups Water

28 oz Can crushed tomatoes, undrained

14.5 oz Can crushed tomatoes, undrained

6 oz Can tomato paste

1.5 cups Chopped onion

1/4 cup Minced fresh parsley

2 Garlic cloves, minced

3/4 tsp Dried basil

3/4 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

9 oz Package refrigerated cheese ravioli

1/4 cup Grated Parmesan cheese

Preparation

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. Serve immediately.

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Recipe Details

Total Preparation Time: Less than 15 minutes
Ingredients: Rice, Pasta & Bread
Soups & Stews
Actual Cooking Time: 45 minutes
Number of Servings: More than 10

Nutrient Information

Calories: 235
Total Fat: 8
Saturated Fat: 4
Carbohydrates: 25
Protein: 17
Sodium: 542
Fiber: 4