Ravioli and Cabbage Soup

This is a great winter soup. My family loves it. I use cheese-filled ravioli but Mom makes it with meat-filled ravioli instead (Dad's lactose intolerant) and says it's just as good!

4 oz. ( slices) bacon, cut up into pieces
1 small onion, chopped fine
2 cloves garlic, minced
1 T. chopped parsley
2 quarts beef broth
2 c. water
1 carrot, sliced thin
1 package frozen ravioli
2 c. shredded cabbage
Parmesan cheese, grated

In soup pot, cook bacon over medium heat until translucent. Add onion and cook until browned. Discard all but 1 T. of drippings. Stir in garlic and parsley. Add broth, water and carrot. Increase heat to high and boil. Add frozen ravioli to broth and reduce heat to medium for 10 minutes. Stir in cabbage for last 5 minutes. Sprinkle with cheese before serving.


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