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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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My family's love of pasta dishes inspired my to create this thick and hearty soup. People always rave about the rich tomato base and tender pockets of cheese-filled ravioli. Ingredients:
1 pound ground turkey or 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 |
additional minced fresh parsley, optional |
Directions:
1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, tomato paste, onions, parsley, garlic, basil, sugar, oregano, onion salt, salt, pepper and thyme; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. Cook ravioli according to package directions; drain. Add to soup and heat through. Stir in the Parmesan cheese. Sprinkle with additional parsley if desired. Yield: 10 servings (2-1/2 quarts).
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