Serve with Garlic Texas Toast
1 lb Ground Beef | 1 Cup Water |
1/4 Cup Parmesan Cheese | 1/2 tsp Sugar |
3/4 tsp Onion Salt | 1/2 tsp Dried Basil |
1 tsp Minced Garlic | 1/4 tsp Dried Thyme |
1 Tbsp Olive Oil | 1/4 tsp Oregano |
1 1/2 Cups Onion, chopped | 1/4 Cup Chopped Parsley |
1 (28oz) Can Crushed Tomatoes (Italian style, optional) | 1 (13oz) Package Ravioli |
1 (6oz) Can Tomato Paste | Salt |
1 (14.5oz) Can Beef Broth | Parmesan Cheese (garnish) |
Cook ground beef in a large sauce pot until brown. Add remaining ingredients except ravioli and parmesan cheese garnish. Bring soup to a boil, reduce heat and simmer for 10 minutes. (To freeze: allow soup to cool and place in a container. Freeze for up to six months.)
Meanwhile, cook ravioli according to package directions; drain. Add ravioli to soup. Salt to taste and garnish with parmesan cheese.