Beef Ravioli Soup (Printable Version)
# What You'll Need:
01 -
1/4 cup shredded Parmesan cheese.
02 -
1 package (9 ounces) fresh cheese ravioli.
03 -
1/4 teaspoon ground pepper.
04 -
1/2 teaspoon salt.
05 -
1/2 teaspoon onion-flavored salt.
06 -
1/2 teaspoon dried oregano.
07 -
3/4 teaspoon dried basil.
08 -
1/4 teaspoon dried thyme.
09 -
2 garlic cloves, finely chopped.
10 -
1-1/2 cups diced onions.
11 -
1/4 teaspoon white sugar.
12 -
1/4 cup freshly chopped parsley.
13 -
1 pound lean ground beef.
14 -
1 can (6 ounces) of tomato paste.
15 -
1 can (14-1/2 ounces) crushed tomatoes.
16 -
1 can (28 ounces) of crushed tomatoes.
17 -
2 cups of plain water.
18 -
Optional: Fresh parsley or oregano for topping.
# Preparation Steps:
01 -
Heat a Dutch oven over medium heat and cook the ground beef, crumbling it until it's not pink anymore, about 5-7 minutes. Drain any fat.
02 -
Toss in the water, all the tomatoes, tomato paste, onions, parsley, garlic, basil, sugar, oregano, onion salt, salt, thyme, and pepper. Turn on the heat and let it come to a boil.
03 -
Lower the heat, then cover the pot and let everything gently bubble for 30 minutes.
04 -
Follow the ravioli package directions to cook, then drain it well using a colander.
05 -
Add the cooked ravioli to the soup and warm everything up. Sprinkle Parmesan cheese and, if you like, a little more oregano or parsley on top before serving.
# Additional Tips:
01 -
A warm bowl loaded with beef, cheesy ravioli, and a hearty tomato base.
02 -
Yields a total of 2-1/2 quarts.