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Ravioli Soup

Ravioli Soup
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.
10 ServingsPrep: 20 min. Cook: 45 min.

Ingredients

  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 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

  • 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.
  • Cook ravioli according to package directions; drain. Add to soup and
© Taste of Home 2013

2 of 2

Ravioli Soup (continued)

Directions (continued)

  • heat through. Stir in the Parmesan cheese. Sprinkle with additional
  • parsley if desired. Yield: 10 servings (2-1/2 quarts).
Nutrition Facts: 1 cup equals 235 calories, 8 g fat (4 g saturated fat), 42 mg cholesterol, 542 mg sodium, 25 g carbohydrate, 4 g fiber, 17 g protein.
© Taste of Home 2013