Gluten Free Ravioli & Vegetable Soup

By jmartin

Ingredients

• 1 Tbs. extra-virgin olive oil
• 2 c. frozen bell pepper and onion mix, thawed and diced
• 2 cloves garlic, minced
• 1/4 tsp. crushed red pepper, or to taste
• 1 (28 oz.) can crushed tomatoes, preferably fire-roasted
• 15 oz. Vegetable Broth or Chicken Broth
• 1 1/2 c. hot water
• 1 tsp. dried basil or marjoram
• 1 (12 oz.) package Conte's Pasta-Cheese Ravioli, gluten free
• 2 c. diced zucchini, (about 2 medium)
• Freshly ground pepper to taste

Details

Adapted from glutenfreechecklist.com

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.