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Categories:
ground beef water tomatoes beef broth tomato paste onions fresh parsley garlic basil oregano onion salt sugar salt pepper thyme Parmesan cheese cheese ravioli
Viewed: 37 - Published at: 6 years agoIngredients
- 1 lb ground beef
- 2 cups water
- 1 (28 ounce) can crushed tomatoes
- 1 (14 1/2 ounce) can beef broth
- 1 (6 ounce) can tomato paste
- 1 12 cups onions, chopped
- 14 cup fresh parsley, minced
- 2 garlic cloves, minced
- 34 teaspoon dried basil
- 12 teaspoon dried oregano
- 12 teaspoon onion salt
- 12 teaspoon sugar
- 12 teaspoon salt
- 14 teaspoon pepper
- 14 teaspoon dried thyme
- 14 cup parmesan cheese (grated)
- 1 (9 ounce) package cheese ravioli, refrigerated
Method
- In a Dutch oven or soup kettle cook beef over medium heat until no longer pink.
- Drain.
- Add next 14 ingredients.
- Bring to a boil.
- Reduce heat, cover and simmer for 30 minutes.
- Stir in Parmesan cheese.
- Cook ravioli according to package directions, drain and add to soup.
