Ravioli & Vegetable Soup
By CindyBrown
Rate this recipe
0/5
(0 Votes)
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 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
Details
Preparation
Step 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.
You'll also love
- Ramekin Mashed Potatoes 0/5 (0 Votes)
- Crockpot Honey Orange Tilapia 0/5 (0 Votes)
- Pasta with Scampi Sauce 0/5 (0 Votes)
- Joey's Baked Macaroni 0/5 (0 Votes)
- Pumpkin Ravioli with Sage Cream... 0/5 (0 Votes)
Review this recipe