Ravioli and Vegetable Soup

Nutritional Information (per serving - 2 cups) Calories 264 Total Fat 9g Saturated Fat 3g Cholesterol 28mg Sodium 763mg Total Carbohydrate 38g Dietary Fiber 8g Sugars -- Protein 11g Calcium --

Yield: 4 servings ( Serving Size: servings )
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  • 1 can(s) (15-ounce) Vegetable Broth
  • 1 can(s) (28-ounce) Crushed Tomato (preferrable fire-roasted)
  • 1 bag(s) (9-ounce) Fresh or Frozen Cheese Ravioli
  • 2 cup(s) (about 2 medium) Diced Zucchini
  • 1/4 teaspoon(s) Crushed Red Pepper
  • 1 teaspoon(s) Dried Basil or Marjoram
  • 1 tablespoon(s) Extra Virgin Olive Oil
  • Fresh Ground Pepper (to taste)
  • 2 cup(s) Frozen Bell Pepper and Onion Mix (thawed and diced)
  • 2 clove(s) Garlic (minced)
  • 1 1/2 cup(s) Water


  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.
November 2011

This recipe is a personal recipe added by bcolton and has not been tested or endorsed by MyRecipes.

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