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Cheese Ravioli Soup Recipe
|Lean ground beef||1 Pound (2 1/2 Cups Browned Meat)|
|Soft bread crumbs||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Onion salt||3⁄4 Teaspoon|
|Minced garlic||2 Teaspoon (2 Cloves)|
|Olive oil/Vegetable oil||1 Tablespoon|
|Finely chopped onion||1 1⁄2 Cup (24 tbs)|
|Canned crushed tomatoes in puree||28 Ounce (Italian-Style Or Plain, 1 Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Canned beef broth/Bouillon||14 1⁄2 Ounce|
|Water||1 Cup (16 tbs)|
|Dried basil leaves||1⁄2 Teaspoon|
|Dried thyme leaves||1⁄4 Teaspoon|
|Dried oregano leaves||1⁄4 Teaspoon|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Plain ravioli without sauce||12 Ounce, refrigerated (1 Package)|
|Grated parmesan cheese||1 Tablespoon|
Serving size: Complete recipe
Calories 2344 Calories from Fat 817
% Daily Value*
Total Fat 92 g141.1%
Saturated Fat 40.7 g203.5%
Trans Fat 0 g
Cholesterol 413.2 mg
Sodium 5322.2 mg221.8%
Total Carbohydrates 207 g69%
Dietary Fiber 31.3 g125.2%
Sugars 67.3 g
Protein 174 g347%
Vitamin A 172.1% Vitamin C 248.1%
Calcium 150.5% Iron 130.4%
*Based on a 2000 Calorie diet
Bring soup to a boil; reduce heat.
Cover and simmer 10 minutes, stirring occasionally.
Cool, 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.