Appetizers / Soups / Salads

Ravioli and Vegetable Soup is for Soup.

Ravioli and Vegetable Soup takes 5 minutes to prepare.

Ravioli and Vegetable Soup takes 25 minutes to cook.

Ravioli and Vegetable Soup makes 3 servings.

The ingredients for Ravioli and Vegetable Soup are:

1 tablespoon extra-virgin olive oil
2 cups frozen bell pepper and onion mix, thawed and diced
2 cloves garlic, minced
1/4 teaspoon crushed crushed red pepper, or to taste (optional)
1 28-ounce can crushed tomatoes, preferably fire-roasted
1 15-ounce can vegetable broth or reduced-sodium chicken broth
1 1/2 cups hot water
1 teaspoon dried basil or marjoram
1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat
2 cups diced zucchini, (about 2 medium)
Freshly ground pepper to taste

Here is how you make Ravioli and Vegetable Soup:

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.

The nutritional information for Ravioli and Vegetable Soup is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 336.5

• Total Fat: 7.0 g
• Cholesterol: 21.7 mg
• Sodium: 2,545.1 mg
• Total Carbs: 57.2 g
• Dietary Fiber: 16.4 g
• Protein: 12.7 g

Ravioli and Vegetable Soup is Italian cuisine.

The dietary needs meet for Ravioli and Vegetable Soup is Vegetarian