Tomato-Cheese Ravioli Soup

total time: 13 minutes


4 (1 1/4-cup) servings.

Recipe from

Oxmoor House

Nutritional 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


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


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,

Oxmoor House

January 1999
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