Ravioli Soup

• 1 pound ground beef
• 2 cups water
• 2 cans (one 28 ounces, one 14-1/2 ounces) crushed tomatoes
• 1 can (6 ounces) 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 sugar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon onion salt
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme
• 1 package (9 ounces) refrigerated cheese ravioli
• 1/4 cup grated Parmesan cheese
• Additional minced fresh parsley, optional

1. In a Dutch oven, cook beef over medium heat until no longer pink; 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.
2. Cook ravioli according to package directions; drain. Add to soup and heat through. Stir in the Parmesan cheese. Sprinkle with additional parsley if desired.

ground beef, water, tomatoes, tomato paste, onions, fresh parsley, garlic, basil, sugar, oregano, onion salt, salt, pepper, thyme, refrigerated cheese ravioli, parmesan cheese, fresh parsley

Taken from www.tasteofhome.com/recipes/ravioli-soup/ (may not work)