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Ravioli Soup Recipe

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This recipe for Ravioli Soup, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth Schwardt
Added: Sunday, February 17, 2008


1 lb. ground beef
2 c. water
1 can (28 oz.) crushed tomatoes
1 can (14 1/2 oz.) beef broth
1 can ( 6 oz.) tomato paste
1 c. chopped onion
1/4 c. minced fresh parsley
2 garlic cloves, minced
3/4 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. onion salt
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried thme
1/4 c. grated Parmesan cheese
1 pkg. (9oz.) refrigerated cheese ravioli

In a soup kettle, cook beef over medium heat until no longer pink; drain. Add next 14 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in Parmesan cheese. Cook ravioli according to package directions; drain and add to soup.




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