Sunday, January 11, 2009

Ravioli Soup

1 pound ground beef
2 cups water
1 can (28 ounces) crushed tomatoes, undrained
1 can (14 1/2 ounces) crused tomatoes, undrained
1 can (6 ounces) tomato paste
1 1/2 cups chopped onion
1/4 cup minced dresh parsley
2 garlic cloves
2/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon onion salt
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 package (9 ounces) regrigerated cheese ravioli
1/4 cup grated Parmesan cheese

Cook ground beef in a large pot 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.

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

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Sunday, January 11, 2009

Ravioli Soup

1 pound ground beef
2 cups water
1 can (28 ounces) crushed tomatoes, undrained
1 can (14 1/2 ounces) crused tomatoes, undrained
1 can (6 ounces) tomato paste
1 1/2 cups chopped onion
1/4 cup minced dresh parsley
2 garlic cloves
2/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon onion salt
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 package (9 ounces) regrigerated cheese ravioli
1/4 cup grated Parmesan cheese

Cook ground beef in a large pot 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.

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

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Post a Comment