Here I Go Again

I simply can't resist posting these recipes! I am having so much fun planning out our meals for the week. The bonus is it makes dinner so much easier for me to prepare and we are eating yummy food. I really only have to plan 3 meals for the week. Since there is only 2 of us we need to have a left over night to finish up this yummy food. We usually go out one night and then Jase likes to grill on the weekends.

I substituted Tortellini for Ravioli in the recipe and added a bit more parm. Also, I tossed the uncooked pasta in with the soup instead of getting another pot dirty. It worked just fine!

Ravioli Soup



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 onion
1/4 cup minced fresh parsley
2 garlic cloves, minced
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon onion salt
1/2 teaspoon sugar
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
Directions
In a Dutch oven, 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 for 30 minutes.
Meanwhile, cook ravioli according to package directions; drain. Add to soup and heat through. Stir in the Parmesan cheese. Yield: 10 servings (2-1/2 quarts).