I made the soup Tuesday night and it was WONDERFUL! Very tasty! My husband had a second bowlful! I broiled some garlic cheese bread and made a small salad to go along with it.
Lorilee’s recipe is as follows…then in BOLD are my modifications for what I had on-hand.
The recipe is another from Once-A-Month Cooking by Mimi Wilson and Mary Beth Lagerborg.
1 pound ground beef (1 POUND
GROUND TURKEY-Italian StyleJennie-o)
1/ 4 cup soft bread crumbs (1/2 cup smashed Ritz Crackers…I thought I had bread crumbs in the frig…was wrong)
1/4 cup grated parmesan cheese (grated 3 Cheese Blend – Parmesan, Asiago & Romano)
3/4 teaspoon onion salt (NONE…I don’t use onion salt)
2 teaspoons minced garlic cloves (2 cloves) (I used 4 cloves-love, love, love garlic)
1 tablespoon olive oil
1 1/2 cups finely chopped onion (I used one large onion)
1 28-ounce can Italian-style crushed tomatoes in puree ( I used Diced…ME TOO)
1 6-ounce can tomato paste (I only had a small can of sauce)
1 14 1/2 can beef broth (I used 32oz of Fat Free Reduced Sodium Chicken Broth)
1 cup water (no water as I used more broth)
1/2 teaspoon sugar
1/2 teaspoon dried basil leaves
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano leaves
1/4 cup chopped fresh parsley
(I used 3 teaspoons of a blend of dried herbs from my garden that consists of Basil, Oregano, Sage, Thyme, Marjoram, and Italian Parsley)
1 12-ounce package plain ravioli without sauce
salt (I didn’t use any salt)
parmesan cheese for serving
Cook the ground beef in a large pot until browned, about 15 minutes. (I ADDED THE ONION AND GARLIC 1/2 WAY THROUGH THIS PART) Drain the fat. Combine remaining ingredients except frozen ravioli and additional parmesan cheese. Bring soup to a boil; reduce heat. Cover and simmer for about 30 minutes, stirring occasionally. Thaw and cook ravioli according to package directions until just tender. Drain ravioli; add to soup. Salt to taste and serve with parmesan cheese.