Ingredients
1 pound ground beef2 cups water2 cans (one 28 ounces, one 14-1/2 ounces) crushed tomatoes1 can (6 ounces) tomato paste1-1/2 cups chopped onions1/4 cup minced fresh parsley2 garlic cloves, minced3/4 teaspoon dried basil1/2 teaspoon sugar1/2 teaspoon dried oregano1/2 teaspoon onion salt1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon dried thyme1 package (9 ounces) refrigerated cheese ravioli1/4 cup grated Parmesan cheeseAdditional minced fresh parsley, optional
Preparation
In a Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes, breaking it into crumbles; 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 package directions; drain. Add to soup and heat through. Stir in the Parmesan cheese. Sprinkle with additional parsley if desired.
