Need Help?
1-800-111-2222
info@foodsnots.com
Need Help:
Search
Lunch

Ravioli & Vegetable Soup

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. Serve this healthy ravioli soup with a side salad.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 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 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 ½ 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

Directions

  1. Heat oil in a large saucepan or Dutch oven over medium heat. Add pepper-onion mix, garlic and crushed red pepper (if using) and cook, stirring, for 1 minute. Add tomatoes, broth, water and basil (or marjoram); bring to a rolling boil over high heat. Add ravioli and cook for 3 minutes less than the package directions. Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.