Ravioli Soup

A real fun way to serve ravioli! And the kids just gobble it up (the grown ups too). Sometimes I can find the "baby" ravioli -- they are just perfect to use in this soup.

• Ready In: 1 hr 20 mins
• Serves: 8-10

Ingredients

• 1  lb  ground chuck
• 2  cups water
• 1 (28 ounce) can crushed tomatoes
• 1 (14 1/2ounce) can beef broth
• 1 (6 ounce) can 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 dried oregano
• 1⁄2 teaspoon  onion salt
• 1⁄2 teaspoon sugar
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon dried thyme
• 1⁄4 cup parmesan cheese, grated
• 1 (9 ounce) package  refrigerated  cheese ravioli
•  additional parmesan cheese

Directions

1. In a Dutch oven or soup kettle, brown beef; drain. Add the next 14 ingredients; bring to a boil.
2. Reduce heat; cover and simmer for 30 minutes.
3. Stir in the Parmesan cheese.
4. Cook ravioli according to package directions; drain and add to soup.
5. Sprinkle individual servings with additional Parmesan cheese.