Ravioli Soup

Ingredients

1 lb. lean ground beef (2 1/2 C browned meat)
1/4 C soft bread crumbs
1/4 C grated Parmesan cheese
3/4 tsp. onion salt
2 tsp. minced garlic (2 cloves)
1 T olive oil or vegetable oil
1 1/2 C finely chopped onion
1 28 oz. can Italian style or plain crushed tomatoes in puree
1 6 oz. can tomato paste
1 14.5 oz. can beef broth or bouillon
1 C water
1/2 tsp. sugar
1/2 tsp. dried basil leaves
1/4 tsp. dried thyme leaves
1/4 tsp. oregano leaves
1/4 C chopped fresh parsley (or parsley flakes to taste)
1 12 oz. pkg. plain ravioli without sauce (frozen, or in the refrigerated section)

Directions

Brown the ground beef in a large pot; combine remaining ingredients except ravioli. Bring soup to a boil; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Thaw and cook ravioli according to package directions until just tender. Drain ravioli and add to soup. Heat through.

Notes

This soup is so easy to make and is a hearty meal! I had a friend taste test this and she has been raving about it ever since! The only note that I would add is that I didn't have all of the specific spices (for example, I had oregano powder, not leaves), so I just eyeballed it. I chose to use a family sized package (20 oz) of ravioli from the refrigerated pasta section instead of the frozen kind. I cooked all of the ravioli, and then added approximately 12-15 oz. worth, and saved the rest for lunch the next day.