Tomato-Cheese Ravioli Soup

total time: 13 minutes

Yield: 4 (1 1/4-cup) servings.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 317
  • Calories from fat: 18%
  • Fat: 6.3g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 14.6g
  • Carbohydrate: 47.9g
  • Fiber: 0.7g
  • Cholesterol: 39mg
  • Iron: 0.0mg
  • Sodium: 653mg
  • Calcium: 0.0mg

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

Preparation

  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.
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