Ravioli and Vegetable Soup
- Active Time 25m
- Total Time 25m
4 servings, about 2 cups each
Fresh or frozen ravioli cook in minutes and turn this light vegetable soup into a main course. Look for whole-wheat or whole-grain ravioli in the refrigerated or frozen section of the supermarket. Tortellini can be used instead of ravioli as well.
- 1 tablespoon extra-virgin olive oil
- 2 cups frozen bell pepper and onion mix, thawed and diced
- 2 cloves garlic, minced
- 1/4 teaspoon crushed crushed red pepper, or to taste (optional)
- 1 28-ounce can crushed tomatoes, preferably fire-roasted
- 1 15-ounce can vegetable broth or reduced-sodium chicken broth
- 1 1/2 cups hot water
- 1 teaspoon dried basil or marjoram
- 1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat
- 2 cups diced zucchini (about 2 medium)
- Freshly ground pepper, to taste
Heat the oil in a large saucepan or Dutch oven over medium heat. Add the pepper-onion mix, garlic and crushed red pepper (if using) and cook, stirring, for 1 minute. Add the tomatoes, broth, water and basil (or marjoram); bring to a rolling boil over high heat. Add the ravioli and cook for 3 minutes less than the package directions. Add the zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.
Tip: Make Ahead: Cover and refrigerate for up to 3 days. Thin with broth before reheating, if desired.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
264 calories; 9g total fat; 3g total saturated fat; 28mg cholesterol; 763mg sodium; 38g carbohydrates; 8g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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