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Tomato-Cheese Ravioli Soup

Yield 4 (1 1/4-cup) servings.
total time: 13 minutes

Ingredients

  • 1 (14 1/2-ounce) can stewed tomatoes
  • 1 (14 1/4-ounce) can fat-free, reduced-sodium chicken broth or vegetable broth
  • 1/2 teaspoon dried Italian seasoning
  • 3 cups frozen cheese ravioli or fresh cheese tortellini (about 12 ounces)
  • 1 small zucchini, sliced
  • 1/4 teaspoon freshly ground pepper

Nutrition Information

  • calories 317
  • caloriesfromfat 18 %
  • fat 6.3 g
  • satfat 2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 14.6 g
  • carbohydrate 47.9 g
  • fiber 0.7 g
  • cholesterol 39 mg
  • iron 0.0 mg
  • sodium 653 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 3 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add ravioli, zucchini, and pepper; bring to a boil. Cover, reduce heat, and simmer 7 to 8 minutes or until pasta and zucchini are tender.

Cooking Light 5-Ingredient 15-Minute Cookbook