Jefferson County Recipe of the Day: Ravioli Soup

Here’s a delicious and hearty soup; your family or guests will love it! … Ravioli Soup

Ravioli Soup


1 pound ground beef (for a healthy, vegetarian alternative, use ground soy)
2 cups water
1 – 28 ounce can crushed tomatoes
1 – 14-1/2 ounce can diced tomatoes with basil, garlic, and oregano
1 – 6 ounce can tomato paste
1-1/2 cups chopped onion
1/4 cup minced fresh parsley
2 garlic cloves, minced
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon onion salt
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 – 9 ounce package refrigerated cheese ravioli
1/4 cup grated Parmesan cheese


~In a Dutch oven, cook beef over medium heat until no longer pink; drain.
(Skip above step if using ground soy; just add following ingredients to crumbled ground soy.)

~Add the water, tomatoes, tomato paste, onion, parsley, garlic and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes.

~Meanwhile, cook ravioli according to package directions; drain. Add to soup and heat thoroughly. Stir in the Parmesan cheese.

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