Ravioli Soup

It is so beautiful when a week comes together--good meals, good memories, and when all the leftovers are used up.  Our fridge was literally jammed with stuff that we really needed to get rid of, but I am loathe to pour anything down the drain or throw it out. I just hate wasting anything!

With that in mind, I found a recipe in Grandma's archives that literally could be considered "toss-it all-in-soup."  She would have been proud.

• Lean ground beef (how about using up that ground turkey?)
• Onions & garlic (what about all the extra onions and garlic we prepped yesterday?)
• Beef broth (what about the leftover French Onion soup we had the other night? It is mostly beef broth.)
• Ravioli (what about that big bag of them in the freezer we've been meaning to use up?)
• Bread (what about that French loaf that will be brick hard by tomorrow?)

Yes, my friends, I threw it ALL in there...and it was quite simply amazing! Only problem? I may have to make it exactly the same, French onion soup and all!

Ravioli Soup

1/2 lb lean ground beef (I used ground turkey)

1/2 lb ground pork

1 cup onion, chopped

2 tsp garlic, minced

1 28 oz can Italian tomatoes, undrained

1 12 oz can tomato paste

2 (14.5 oz) cans beef broth (3 cups of French Onion soup here, onions and all)

1 Tbsp sugar

1 tsp Italian seasoning

¼ cup dry bread crumbs (I processed a couple slices of a French baguette)

½ cup Parmesan cheese (fresh), shredded

1 (12 oz) pkg frozen ravioli (14 raviolis)

Brown beef and pork with onion and garlic in non-reactive pan or a Dutch Oven. Combine tomatoes, tomato paste, beef broth, sugar, Italian seasoning and dry bread crumbs. Bring to a boil. Reduce heat and simmer 30 minutes. Stir in Parmesan cheese. Meanwhile, cook ravioli according to package directions and drain.  Top bowls of soup with ravioli and additional Parmesan cheese and serve with salad and bread.