Tomato-Ravioli Soup
This soup has a light, smooth flavor…there’s always an empty pot afterwards!
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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