Ravioli Soup

Ravioli Soup
TRIED & TRUE - This is SO good, and I HATE soup! Sounds like a lot of work, but it isn't, really.

1 pound lean ground beef (2 1/2 cups browned meat)
1/4 cup soft bread crumbs
1/4 cup grated Parmesan cheese
3/4 teaspoon onion salt
2 teaspoons minced garlic (2 cloves)
1 tablespoon olive oil or vegetable oil
1 1/2 cups finely chopped onion
1 28-ounce can Italian-style or plain crushed tomatoes in puree
1 6-ounce can tomato paste
1 14 1/2-ounce can beef broth or bouillon
1 cup water
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
2 12-ounce packages plain ravioli without sauce (frozen or fresh)
Grated Parmesan cheese

Brown the ground been in a large pot; combine remaining ingredients except ravioli and additional Parmesan cheese. Bring soup to a boil; reduce heat. Cover and simmer 10 minutes, stirring occasionally. **Thaw and cook ravioli according to package directions until just tender. Drain ravioli; add to soup. Salt to taste. Serve with Parmesan cheese. Makes 6 servings.

**Freezing Option - Do NOT cook ravioli until the day you want to serve the soup. Cool soup, put in container, and freeze. To prepare for serving, thaw soup base and put in a large pot. Bring to a boil; reduce heat. Simmer uncovered for at least 30 minutes, stirring occasionally. Thaw and cook ravioli according to package directions until just tender. Drain ravioli; add to soup. Salt to taste. Serve with Parmesan cheese.