Ravioli Soup

I used to make this in the U.S. and freeze without the pasta. It was part of my "once a month cooking" recipes. But, I like it so much that even without the freezer space, this still gets made.

1 pound ground beef
3/4 t. onion salt
2 cloves garlic, minced
1 T. olive oil
1 onion, chopped finely
2 cans tomato polpa (I do decrease this a bit since I have some non-tomato lovers in my house.)
6 oz. tomato paste (I fudge and use either some passata or some of the paste in the tube.)
14 oz. beef broth (or boullion)
1 c. water
1/2 t. sugar
1 t. Italian blend of herbs (parsley, basil, thyme, oregano)
1 package ravioli (dried or fresh, but fresh is better)
parmesan
bread crumbs

Cook beef till done. Drain. Combine remaining ingredients except ravioli. (At this point, this can be frozen in a ziploc bag for later.) Simmer uncovered for 20 to 30 minutes. Cook ravioli till tender and add to soup. (If using fresh pasta, I just cook it in the soup.)

Note: this is a really forgiving recipe. I've left things out, made substitutions, etc. and it always turns out well. If you used dried ravioli, it's also a great meal for when you get home from a trip and haven't gone to the grocery store since most of the ingredients are in your pantry or freezer.