Debbie.D.,.AL (12:20:14 PM) :

RAVIOLI SOUP

1 pound lean ground beef, browned and drained
1/4 cup soft bread crumbs
1/4 cup grated Parmesan cheese
3/4 tsp. onion salt
2 tsps. minced garlic (2 cloves)
1 T. olive oil
1 1/2 cups finely chopped onion
1 123-oz can Italian style tomatoes
1 6-oz. can tomato paste
1 14 1/2 oz. can beef broth
1 cup water
1/2 tsp. sugar
1/2 tsp. dried basil leaves
1/4 tsp. dried thyme leaves
1/4 tsp. dried oregano leaves
1/4 cup chopped fresh parsley
1 12-oz. package plain frozen ravioli
Grated Parmesan cheese

Combine all of the ingredients except for the ravioli and additional Paremsan cheese. Bring soup to a boil; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Cool, put in container and freeze.
To prepare for serving, thaw soup base and put in a large pot. Bring to a boil; reduce heat. Simmer, uncovered for at least 30 minutes, stirring occasionally. Thaw and cook ravioli according to package directions just until tender. Drain ravioli and add to soup. Salt and pepper to taste. Serve with Parmesan cheese. Makes 6 servings.

Freeze in 8 cup container.