Tomato-Ravioli Soup

This soup has a light, smooth flavor…there’s always an empty pot afterwards!
Portions:6
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Equipment

Ingrediënten

  • 1 lb. ground beef
  • 28- oz. can crushed tomatoes
  • 6- oz. can tomato paste
  • 2 c. water
  • 1-1/2 c. onion chopped
  • 2 cloves garlic minced
  • ¼ c. fresh parsley chopped
  • ¾ t. dried basil
  • ½ t. dried oregano
  • ¼ t. dried thyme
  • ½ t. onion salt
  • ½ t. salt
  • ¼ t. pepper
  • ½ t. sugar
  • 9- oz. pkg. frozen cheese ravioli
  • ¼ c. grated Parmesan cheese

Instructies

  • 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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Recipe Category Soup
Country European / Italian
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