My sweety had been requesting this Ravioli soup! It is my kind of recipe--open and dump! Add a bagged salad and "come and get it"! The recipe is another from Once-A-Month Cooking by Mimi Wilson and Mary Beth Lagerborg. Ravioli Soup1 pound ground beef1/ 4 cup soft bread crumbs1/4 cup grated parmesan cheese3/4 teaspoon onion salt2 teaspoons minced garlic cloves (2 cloves)1 tablespoon olive oil1 1/2 cups finely chopped onion1 28-ounce can Italian-style crushed tomatoes in puree ( I used Diced)1 6-ounce can tomato paste1 14 1/2 can beef broth1 cup water1/2 teaspoon sugar1/2 teaspoon dried basil leaves1/4 teaspoon dried thyme leaves1/4 teaspoon dried oregano leaves1/4 cup chopped fresh parsley1 12-ounce package plain ravioli without sauce (located in the frozen or refrigerated sectionsaltparmesan cheese for servingCook the ground beef in a large pot until browned, about 15 minutes. Drain the fat. Combine remaining ingredients except frozen ravioli and additional parmesan cheese. Bring soup to a boil; reduce heat. Cover and simmer for about 30 minutes, stirring occasionally. Thaw and cook ravioli according to package directions until just tender. Drain ravioli; add to soup. Salt to taste and serve with parmesan cheese.
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Lorilee