Ravioli Soup
Beef, vegetables and cheese-stuffed ravioli come together in this satisfying ravioli soup that's equally simple to make. Serve it with garlic bread or an antipasto salad.
Prep time:
Cook time:
Serves: 10
Calories per serving: 101
Ingredients:
Cook time:
Serves: 10
Calories per serving: 101
1 pound ground beef
2 cups water
2 cans (one 28 ounces, one 14-1/2 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
1 1/2 cups chopped onions
1/4 cup minced fresh parsley
2 garlic cloves, minced
3/4 teaspoon dried basil
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon onion salt
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 package (9 ounces) refrigerated cheese ravioli
1/4 cup grated Parmesan cheese
Optional: Additional minced fresh parsley or fresh oregano leaves
Directions:
In a Dutch oven or large pot, cook the beef over medium-heat until no longer pink, five to seven minutes, breaking it into crumbles as it cooks. Drain off any fat. Add the water, tomatoes, tomato paste, onions, parsley, garlic, basil, sugar, oregano, onion salt, salt, pepper and thyme, then bring to a boil. Reduce the heat to a simmer and cook, covered, for 30 minutes, until onions are tender and the broth has developed some flavor.
Cook the ravioli according to the package instructions, then drain it. Add the ravioli to the soup and heat everything through, then stir in the Parmesan cheese. Before serving, sprinkle with additional minced fresh parsley, if you like.
Source: tasteofhome.com
Cook the ravioli according to the package instructions, then drain it. Add the ravioli to the soup and heat everything through, then stir in the Parmesan cheese. Before serving, sprinkle with additional minced fresh parsley, if you like.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.