Servings: 4 servings 1x
- Heat a large pot over medium heat and add the ground beef to the pan. Break up the meat into crumbles and brown for about 5 minutes. Season with salt, pepper, garlic powder, dried basil, and dried oregano. Toss into the beef and saute for another minute
- Mix the tomato paste, crushed tomatoes, and beef broth into the pan. Increase the heat to high and bring the soup to a boil. Reduce to a simmer and simmer the soup for 20 minutes.
- While the soup simmers, boil the ravioli in salted water until cooked through. Drain and set aside. Stir the parmesan cheese into the simmered soup. Pour a serving of ravioli into a bowl and top with the soup. Serve with more parmesan cheese and fresh herbs.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.