In a large pot or Dutch oven heat cooking oil and butter to a sizzle over medium high heat. Add in green bell pepper and onion. Season with salt & pepper. Stir until softened.
Add in ground beef and break up while browning. Once ground beef is browned add in garlic and cook for 1 minute. Drain any excess grease.
Stir in diced tomatoes and juice, tomato soup, dried parsley, Italian seasoning, sugar, and beef broth. (4 cups for a thicker soup and up to 6 cups for a thinner soup.) Bring to a boil.
Add in ravioli, season with salt & pepper if needed and cook per instructions on back of package, generally around 4-6 minutes or until tender.
PIC HAS ELBOW MACARONI NO MEASUREMENT
The video shows 10 oz of ravioli and 10 oz of dry pasta. The recipe shows 20 oz ravioli. (You can split between any pastas if you wish. When I did the video I say I only had the 10 oz of ravioli so I substituted with 10 oz of pasta. Sorry, I hope this helps.