Covering the Bases

Covering the Bases

I try to cover all the bases for my family when selecting the main dish for dinner.  This one did just that and everyone was happy!

·         Supplied carbohydrates with some protein for the High School Cross Country meet the next day

·         Used readily available ingredients from the pantry

·         Made in advance and simmered on the stove while I brought our daughter to her Oboe lesson and available for my husband who was late for dinner (ravioli was a bit soft, but very tasty)

·         Everybody took seconds – a sure sign they all liked it


Ravioli Soup

 1½ pounds ground chuck (or 1 pound sirloin steak cut into 1” chunks)

2 large onions, chopped

1 green pepper, chopped

2 stalks of celery, chopped (if available in refrigerator)

3 large cloves garlic, minced

1 cup water

2 cans (16 ounces) low sodium beef broth

1 can (28 ounces) petite diced tomatoes

1 can (28 ounces) crushed tomatoes

3 tablespoons tomato paste

½ tablespoon dried basil

½ tablespoon dried oregano

1 teaspoon sugar

½ teaspoon thyme

¼ teaspoon garlic salt

1 bag (24 ounce) frozen mini cheese ravioli


In a large soup pot, brown meat; drain.  Add onion, green pepper, celery (if using) and garlic; sauté for 8 minutes or until onions are limp.  Add water, broth, crushed tomatoes, paste, basil, oregano, sugar, thyme, and garlic salt.  Simmer for 30 minutes or longer stirring occasionally.  Drop ravioli into simmering broth when you are within 8 minutes of serving; bring to boil and reduce heat to simmer until ravioli are cooked.



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