1. In a Dutch oven, cook the ground beef over medium heat until it's no longer pink, about 5-7 minutes, and break it into crumbles; drain the fat. Stir in the water, diced tomatoes, tomato paste, diced onions, parsley, minced garlic, basil, sugar, oregano, onion salt, salt, pepper, and thyme; bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 30 minutes.
2. Cook the ravioli according to the package directions; drain. Add the cooked ravioli to the soup and heat it through. Stir in the Parmesan cheese. Sprinkle with additional parsley if desired.