Ravioli Soup

I love a recipe that you have all the ingredients for in your pantry. No special trips to the grocery store (except for maybe the raviolis, but I usually have a pack in my freezer), just throw it all in a pot and let it simmer to delicious goodness.That's what this was for me tonight. Pair it with a salad and some bread and it's the perfect (and HEALTHY) winter meal.

YUM!

1 pound ground beef
2 cups water
2 cans (one 28 ounces, one 14-1/2 ounces) crushed tomatoes
1 can (6 ounces) 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 package (9 ounces) refrigerated cheese ravioli
1/4 cup grated Parmesan cheese

Directions

In a Dutch oven, cook beef over medium heat until no longer pink; drain. 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 through. Stir in the Parmesan cheese. Yield: 10 servings (2-1/2 quarts).

Nutrition Facts: 1 cup equals 235 calories, 8 g fat (4 g saturated fat), 42 mg cholesterol, 542 mg sodium, 25 g carbohydrate, 4 g fiber, 17 g protein.

Thanks to everyone that commented on my digital scrap post. It's nice to know I have friends watching my scrapbooking back.