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, WY
PREP: 20 MIN. • COOK: 45 MIN. • MAKES: 10 SERVINGS (2 1/2 QUARTS)
1 pound ground 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
In a Dutch oven, cook beef over medium heat until it is 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 the package directions; drain. Add to the soup and heat through. Stir in the Parmesan cheese. Sprinkle with additional parsley if desired.