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Cheese Ravioli Soup

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  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)
  Sugar 1⁄2 Teaspoon
  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.

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