Cheese Ravioli Soup
|Lean ground beef||1 Pound (2 1/2 Cups Browned Meat)|
|Soft bread crumbs||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Onion salt||3⁄4 Teaspoon|
|Minced garlic||2 Teaspoon (2 Cloves)|
|Olive oil/Vegetable oil||1 Tablespoon|
|Finely chopped onion||1 1⁄2 Cup (24 tbs)|
|Canned crushed tomatoes in puree||28 Ounce (Italian-Style Or Plain, 1 Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Canned beef broth/Bouillon||14 1⁄2 Ounce|
|Water||1 Cup (16 tbs)|
|Dried basil leaves||1⁄2 Teaspoon|
|Dried thyme leaves||1⁄4 Teaspoon|
|Dried oregano leaves||1⁄4 Teaspoon|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Plain ravioli without sauce||12 Ounce, refrigerated (1 Package)|
|Grated parmesan cheese||1 Tablespoon|
Brown the ground beef in a large pot; combine remaining ingredients except frozen ravioli and additional Parmesan cheese.
Bring soup to a boil; reduce heat.
Cover and simmer 10 minutes, stirring occasionally.
Cool, put in container, and freeze.
To prepare for serving, thaw soup base and put in a large pot.
Bring to a boil; reduce heat.
Simmer uncovered for at least 30 minutes, stirring occasionally.