Beef, vegetables and cheese-stuffed ravioli come together in this satisfying ravioli soup that's equally simple to make. Serve it with garlic bread or an antipasto salad.

Ingredients

• 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 onions
• 1/4 cup minced fresh parsley
• 2 garlic cloves, minced
• 3/4 teaspoon dried basil
• 1/2 teaspoon sugar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon onion salt
• 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
• optional: additional minced fresh parsley or fresh oregano leaves

Directions

1. In a Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes, breaking it into crumbles; drain. Add the water, tomatoes, tomato paste, onions, parsley, garlic, basil, sugar, oregano, onion salt, salt, pepper and thyme; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. Cook ravioli according to package directions; drain. Add to soup and heat through. Stir in the Parmesan cheese. If desired, sprinkle with additional fresh parsley or oregano leaves.