RAVIOLI SOUP

[5ft Diva]

Here's a very hearty soup that I tried tonight and my family loved it so I thought I'd share. It seems like a lot of ingredients but it's just a lot of seasonings and I actually had all of them on hand. Instead of using what the recipe calls for, I used 2 (13oz.) pkgs. of frozen ravioli. It went much further. I'm sure you could substitute the ground beef for barley and adjust the recipe in other ways to make it a low-calorie meal for those of you interested, but then again, I'm sure you knew that.

I have five boys which brings to our dinner table a total of seven people and they ate almost every bite (three members of the family having 2nds) if that helps you figure out how much this made. (That's the kind of stuff I like to know.)



Ravioli Soup
Yields: 10 servings (2 1/2 quarts)

1 lb. ground beef
2 c. water
3 cans (14 1/2 oz.) crushed tomatoes, undrained
1 can (6 oz.) tomato paste
1 1/2 c. chopped onion
1/4 c. minced parsley
2 garlic cloves, minced
3/4 t. dried basil
1/2 t. dried oregano
1/2 t. onion salt
1/2 t. sugar
1/2 t. salt
1/4 t. pepper
1/4 t. dried thyme
1 package (9 oz.) refrigerated cheese ravioli
1/4 c. grated Parmesan cheese

1) In a dutch oven (or large pan), cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, tomato paste, onion, parsley, garlic and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes.

2) Meanwhile, cook ravioli according to package directions; drain. Add to soup and heat through. Stir in the Parmesan cheese. Serve immediately.

This meal would go great w/ a salad and rolls. I'm sure you knew this, too, but once again, this is the kind of stuff I like to know.

[Big_Sissy]

This was very good

[Meticulous madness]

Gonna have to try this!

Thanks.