The musical "Waitress"
Ravioli Soup
TOTAL TIME: Prep: 20 min. Cook: 45 min.
YIELD: 10 servings (2-1/2 quarts).
We adore pasta, so I used it as the inspiration for this soup. The meaty tomato base pairs perfectly with the cheesy ravioli pillows. —Shelley Way, Cheyenne, Wyoming
Ingredients
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1 pound ground beef
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2 cups water
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2 cans (one 28 ounces, one 14-1/2 ounces) crushed tomatoes
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1 can (6 ounces) tomato paste
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1-1/2 cups chopped onions
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1/4 cup minced fresh parsley
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2 garlic cloves, minced
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3/4 teaspoon dried basil
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1/2 teaspoon sugar
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1/2 teaspoon dried oregano
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1/2 teaspoon onion salt
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon dried thyme
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1 package (9 ounces) refrigerated cheese ravioli
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1/4 cup grated Parmesan cheese
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Additional minced fresh parsley, optional
Directions
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1.
In a Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes, breaking it into crumbles; 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.
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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.
Nutrition Facts
1 cup: 235 calories, 8g fat (4g saturated fat), 42mg cholesterol, 542mg sodium, 25g carbohydrate (5g sugars, 4g fiber), 17g protein.
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