Cooking Kids

I found this recipe in Taste of Home and my family enjoys it. It’s a nice break from the traditional spaghetti or ravioli and sauce. It’s also a great way to use up extra ravioli from dinner. You can cut down on preparation time by substituting the ground beef with a bag of beef ravioli. Just exclude the step about browning the beef.

Ravioli Soup:

1 lb. ground beef

2 C. water

1 (28oz.) can undrained, crushed tomatoes

1 (14.5oz.) can undrained, crushed tomatoes

1 small can of tomato paste

1 1/2 C. chopped onion

1/4 C. minced parsley

2 minced garlic cloves

3/4 tsp. basil

1/2 tsp. oregano, onion salt, sugar, salt

1/4 tsp. pepper and thyme

1 pkg. frozen cheese ravioli

1/4 C. grated parmesan

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 30 min.

Cook ravioli. Drain. Add to soup and heat through. Stir in parmesan and serve with crusty garlic bread. Enjoy!

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