Tomato-Ravioli Soup

Tomato-Ravioli Soup - Serves 6-8

Gooseberry Patch Homestyle Family Favorites

1 lb. ground beef

28 oz. can crushed tomatoes

6 oz. can tomato paste

2 cups water

1 1/2 cups onion, chopped

2 cloves garlic, minced

1/4 cup fresh parsley, chopped

3/4 tsp. dried basil

1/2 tsp. dried oregano

1/4 tsp. dried thyme

1/2 tsp. onion salt

1/2 tsp. salt

1/4 tsp. pepper

1/2 tsp. sugar

9 oz. pkg. frozen cheese ravioli

1/4 cup grated Parmesan cheese

In a Dutch oven, brown beef over medium heat; drain. Stir in tomatoes, tomato paste, water, onion, garlic and seasonings. Bring to a boil. Reduce heat; cover and simmer 30 minutes. Cook ravioli according to package directions; drain. Add ravioli to soup and heat through. Stir in Parmesan cheese; serve immediately.