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This recipe for RAVIOLI SOUP is from Recipes from the EIDNESS-NABERHOOD, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 lb. mild Italian sausage
1/ 2 cups water
1-28 oz. can Italian style crushed tomatoes (or 2-15 oz.)
4 cups beef broth
1-6 oz. can tomato paste
1 T. dried parsley
1 tsp. onion powder
1 tsp. granulated garlic
1 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. dried thyme
1/4 tsp. pepper
1 T. sugar
1/4 cup grated Parmesan cheese
1-18 oz. package refrigerated cheese ravioli

In 5 quart kettle, brown sausage in cup water on med-high heat, breaking sausage into small pieces, cooking until liquid is reduced. Add the next 12 ingredients. Bring to a boil. Add ravioli, reduce heat to med-low, and simmer for 15 minutes, covered stirring occasionally. Remove from heat, stir in cheese and serve. Makes 8 servings.

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