Ravioli Bowl (Print Version)
# Ingredients:
01 -
1/2 teaspoon sugar.
02 -
1/4 teaspoon dried thyme.
03 -
1 can (6 ounces) tomato paste.
04 -
1 can (28 ounces) crushed tomatoes.
05 -
1 can (14-1/2 ounces) crushed tomatoes.
06 -
1/4 cup grated Parmesan cheese.
07 -
2 garlic cloves, minced.
08 -
1/4 teaspoon pepper.
09 -
3/4 teaspoon dried basil.
10 -
2 cups water.
11 -
1 package (9 ounces) refrigerated cheese ravioli.
12 -
1/2 teaspoon dried oregano.
13 -
1/2 teaspoon onion salt.
14 -
1/4 cup minced fresh parsley.
15 -
1 pound ground beef.
16 -
1-1/2 cups chopped onions.
17 -
Additional fresh parsley or oregano leaves for topping (optional).
18 -
1/2 teaspoon salt.
# Instructions:
01 -
Heat a Dutch oven over medium. Brown the ground beef for 5-7 minutes, stirring to break it apart. Drain off any grease.
02 -
Throw in the water, crushed tomatoes (both cans), tomato paste, onion, parsley, basil, garlic, oregano, onion salt, sugar, thyme, salt, and pepper. Bring everything to a boil while stirring.
03 -
Turn the heat down, pop the lid on, and let it simmer gently for about half an hour.
04 -
Boil the ravioli as the package says, then drain them using a colander.
05 -
Add the cooked ravioli to your soup, warm it up, and mix in the Parmesan. Sprinkle parsley or oregano on top if you want to dress it up a bit.
# Notes:
01 -
This hearty soup is packed with beef, cheesy ravioli, and a flavorful tomato broth.
02 -
Yields about 2-1/2 quarts total.