Another BFF tip

Remember I told you my freezer is my BFF when it comes to saving time?  And I mentioned a couple of recipes that are mainstays for me but only shared one?  Well, here's the other one.  This is def a family fav.  I think Katie may have shared it already but since everyone isn't FB friends with her - here it is.  Ravioli Soup.  I found it two decades ago in a book called "Once A Month Cooking". (I tweaked just a few things so if you locate the book and look up "Ravioli Soup", you will notice a few minor changes.  Don't stress - it's all good) This was my introduction to cooking meals to store in the freezer and I've been at it ever since.  I confess to being much too disorganized to pull off an entire cooking day as the book describes but I've been able to survive by adapting the concept to what works for me.  I double or triple recipes and stash the extras.  This particular one I quadruple!

Ravioli Soup

1 lb ground beef, browned and drained
1/4 cup bread crumbs (I use the Italian flavored ones)
1/4 cup grated Parmesan cheese
2 tsp garlic salt
1 onion chopped and cooked when browning the ground beef
1 28 ounce can crushed tomatoes
1 6 ounce can tomato paste
3 cups water
3 beef bullion cubes
1/2 tsp sugar
1 tsp Italian seasoning
Combine all ingredients.  Bring to a boil, reduce heat and simmer 10-15 minutes.  Cool, put in container and freeze. 
To prepare for serving, dump the soup into the crockpot on low 5-7 hours or thaw, heat and simmer on stovetop for 30-45 minutes.
Cook 1 package frozen plain cheese ravioli (without sauce) according to package directions.  Drain.  Add to soup.  Serve with additional Parmesan cheese.