Ravioli Soup

A quick but hearty soup!

1/2 lb DLM Natural Beef Ground Chuck
1 cup onion, chopped
1 clove garlic, minced
(1) 14.5-oz can diced tomatoes with Italian herbs
(1) 6-oz can tomato paste
2 1/2 cups chicken broth
1/2 tsp dried chili flakes or 2 drops of Tabasco sauce
1/4 tsp onion powder
1 tsp oregano leaves
1 tsp thyme
(1) 9-oz pkg fresh cheese ravioli
1/4 cup Italian parsley, freshly chopped
Salt and pepper to taste
Parmigiano-Reggiano cheese, grated

In a non-stick skillet, brown meat and drain fat. Add onion and garlic, and cook until onion is transparent. Stir in tomatoes, tomato paste, chicken broth, and dried herbs. Reduce heat to low, and cook for 30 minutes. Raise heat to medium; add ravioli, fresh herbs, and salt and pepper. Cook for 10 minutes. If too thick, add additional chicken broth and simmer until flavors combine. Cover and simmer and additional 10 minutes. Freshly grate Parmigiano-Reggiano cheese on each serving.

Note: To reduce fat, use ground turkey or chicken. To reduce sodium, use low-sodium chicken broth.

Makes 6 servings

Allergy Warning: Contains milk and wheat