Ravioli and Beef Soup can set stage for fall

This hearty soup is a good choice for those football Saturdays when something nourishing and filling are needed.

It’s football season -- even if the weather still says “summer.” Get in the mood for the fall with a hearty soup that is easy to make and will fill up even the most eager player and fan.

Top it off with croutons or a slice of toasted garlic bread. This recipe will make about 8 servings.

Ravioli and Beef Soup

1 pound ground beef or chuck

2 cups water

1 can (28 ounces) crushed tomatoes (do not drain)

1 can (14-1/2 ounces) crushed tomatoes (do not drain)

1 can (6 ounce) tomato paste

1 medium onion chopped

1/4 cup chopped fresh parsley

1 garlic clove, minced

3/4 tsp. dried basil

1/2 tsp. dried oregano

1/2 tsp. onion salt

1/2 tsp. salt

1/2 tsp. pepper

1 tsp. sugar

1/4 tsp. dried thyme

1 package (9 ounce) refrigerated cheese ravioli

1/4 cup Parmesan cheese

In a Dutch oven, cook beef over medium heat until no longer pink. Drain. Add the next 13 ingredients and bring to a boil. Reduce heat.

Cover and simmer for about 20 minutes.

Cook ravioli according to package directions. Drain. Add to soup and heat through. Stir in the Parmesan cheese. Serve immediately with croutons or garlic toast.