Ravioli Soup

I got this recipe from a Slow Cooker book. It is very filling and the kids just love it.

• Ready In: 1 hr
• Serves: 8-10

Ingredients

• 1  lb ground beef
• 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 onions, chopped
• 1⁄4 cup fresh parsley, minced
• 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  cheese ravioli, refrigerated

Directions

1. In a Dutch oven or soup kettle cook beef over medium heat until no longer pink.
2. Drain.
3. Add next 14 ingredients.
4. Bring to a boil.
5. Reduce heat, cover and simmer for 30 minutes.
6. Stir in Parmesan cheese.
7. Cook ravioli according to package directions, drain and add to soup.