Beef Ravioli Soup (Print Version)
# Ingredients:
01 -
1/4 cup grated Parmesan.
02 -
1-1/2 cups diced onions.
03 -
1/4 cup finely chopped fresh parsley.
04 -
3/4 teaspoon dried basil.
05 -
1/4 teaspoon dried thyme.
06 -
1 package (9 ounces) fresh cheese ravioli.
07 -
1/2 teaspoon sugar.
08 -
1/2 teaspoon salt.
09 -
1/2 teaspoon dried oregano.
10 -
1/2 teaspoon onion salt.
11 -
1/4 teaspoon black pepper.
12 -
2 garlic cloves, finely minced.
13 -
Additional parsley or oregano leaves, chopped (optional).
14 -
1 can (28 ounces) crushed tomatoes.
15 -
1 can (14-1/2 ounces) tomato sauce.
16 -
1 pound ground beef.
17 -
2 cups water.
18 -
1 can (6 ounces) tomato concentrate.
# Instructions:
01 -
Break apart the ground beef in a large pot and cook over medium heat until browned, about 5-7 minutes. Drain off the extra oil.
02 -
Toss in water, crushed tomatoes, tomato concentrate, onions, parsley, minced garlic, basil, sugar, oregano, salt, onion salt, black pepper, and thyme. Bring everything up to a boil.
03 -
Turn the heat to low, cover, and let it gently cook for 30 minutes.
04 -
Boil the ravioli according to the directions on the box, then drain thoroughly.
05 -
Stir the cooked ravioli into the soup and gently warm it up. Mix in the Parmesan cheese. If you'd like, sprinkle with a bit of extra parsley or oregano before serving.
# Notes:
01 -
This dish blends savory beef with ravioli stuffed with cheese, all swimming in a flavorful tomato broth.
02 -
Yields about 2-1/2 quarts total.