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Italian Ravioli Soup


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  • 2 cups frozen ravioli (meat or cheese)
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1 tablespoon Italian seasoning
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 package frozen Italian vegetables - (16 oz)
  • 1 cup shredded cabbage
  • 5 cups fat-free reduced-sodium chicken broth


Servings 6


Step 1

Boil the ravioli according to package directions. Drain and set aside.

In a large saucepot over medium-high heat, heat the olive oil. Add the onions and seasonings. Cook for 2 to 3 minutes.

Add the Italian vegetables and cabbage. Cook for another 3 to 4 minutes. Add broth and ravioli. Cook for another 15 minutes.

This recipe yields 6 servings. Serving size: about 1 cup.

Exchanges Per Serving: 2 Starch, 1 Very Lean Meat.

Nutrition Facts: Calories 192; Calories from Fat 42; Total Fat 5g; Saturated Fat 2g; Cholesterol 15mg; Sodium 529mg; Carbohydrate 27g; Dietary Fiber 3g; Sugars 5g; Protein 10g.

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