Ravioli Soup

Ingredients:

1 lb. ground beef

2 c. water

2 28-oz can crushed tomatoes *

1 6-oz can tomato paste

1 1/2 c. chopped onion

1/4 c. minced parsley, fresh **

2 garlic cloves, minced

3/4 t. dried basil

1/2 t. dried oregano

1/2 t. onion salt ***

1/2 t. sugar

1/2 t. salt

1/4 t. pepper

1/4 t. dried thyme

1 9-oz pkg refrigerated cheese ravioli ****

1/4 c. grated Parmesan cheese

additional minced fresh parsley, optional

* I only had diced tomatoes on hand

** I only had dried on hand

*** I didn't have any onion salt, so I used onion powder

****We only had the frozen kind, so I just cooked it before hand according to the directions

Recipe:

1. 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 about 30 minutes.

2. Meanwhile, cook ravioli according to package directions; drain. Add to soup and heat through. Stir in the Parmesan cheese. Garnish with additional parsley if desired.

Rating: 3.5 of 5

This is NOT a soup. The recipe might claim to be a soup, but in reality, it turns out to be a thick and delicious meat sauce. The next time I make this I'll definitely be serving it as the sauce and put it with spaghetti noodles. I'll also cut back on the oregano and thyme. I thought those tastes were a bit too overpowering.

Source: TasteofHome.com, Ravioli Soup