Ravioli Soup

1 Pound Ground Beef
1/4 cup soft bread crumbs
1/4 cup grated Parmesan cheese
3/4 tsp onion salt
2 tsp minced garlic (2 cloves)
1 tbsp olive 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 14.5 ounce can beef broth
1 cup water
1/2 tsp sugar
1/2 tsp dried basil leave
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 cup chopped fresh parsley
1 12-ounce package plain ravioli without sauce (for serving day)
Grated Parmesan Cheese (for serving day)

Brown the ground beef in a large pot; combine remaining ingredients except frozen ravioli and additional Parmesan cheese. Bring soup to a boil; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Cool, put in container and freezer.

On serving day: Thaw soup base and put in a large pot. Bring to a boil; reduce heat. Simmer uncovered for about 30 minutes, stirring occasionally. (the soup is thick and you may want to add water or beef broth to make it soupier).

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

From Wilson & Lagerborg’s Once-A-Month Cooking