Ravioli Soup

• 1 lb ground chuck
• 2 cups water
• 1 (28 ounce) can crushed tomatoes
• 1 (14 1/2 ounce) can beef broth
• 1 (6 ounce) can tomato paste
• 1 12 cups chopped onions
• 14 cup minced fresh parsley
• 2 garlic cloves, minced
• 34 teaspoon dried basil
• 12 teaspoon dried oregano
• 12 teaspoon onion salt
• 12 teaspoon sugar
• 12 teaspoon salt
• 14 teaspoon pepper
• 14 teaspoon dried thyme
• 14 cup parmesan cheese, grated
• 1 (9 ounce) packagerefrigerated cheese ravioli
• additional parmesan cheese

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

ground chuck, water, tomatoes, beef broth, tomato paste, onions, parsley, garlic, basil, oregano, onion salt, sugar, salt, pepper, thyme, parmesan cheese, parmesan cheese

Taken from www.food.com/recipe/ravioli-soup-163639 (may not work)