Jodell's Ravioli Soup

Jerri first tasted this recipe at a meeting of the St. Croix Valley Music Teachers Association. Jodell's soup was an unqualified success, and she was generous enough to share the recipe with her fellow music teachers. It is a rich Italian-style soup with a wonderful bouquet.

INGREDIENTS:

1 tsp. olive oil
1 medium onion
1 large clove garlic
1 lb. hamburger
1 large can tomatoes
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. sugar
2 cans beef broth (about 4 cups)
2 1/2 cans of water (about 5 cups)
3 beef bullion cubes
1 8 oz. can tomato sauce
1 package frozen chopped spinach
2 carrots
2 potatoes
2 packages fresh ravioli
Parmesan cheese
V-8 juice

PROCEDURE:

Coat the bottom of an 8 to 10 quart soup pot or Dutch oven with the olive oil. Add the hamburger, medium chopped onion and minced garlic clove and fry. Drain excess fat. Add the tomatoes, spices, liquids, bullion cubes, and tomato sauce. Bring to boil. Dice and add the carrots and potatoes. Return to boil. Add the spinach and return to boil. Add the ravioli and cook as directed. If the soup needs more liquid, add V-8 juice as necessary.

Serve in bowls. Garnish with freshly grated Parmesan cheese. Italian Feather Bread or a crusty French bread goes well with this soup.

NOTE: You can vary the character of the soup by using different kinds of ravioli. Jerri uses cheese filled ravioli.