Italian

Eating Well Magazine Ravioli or Tortellini Soup takes several minutes to prepare.

Eating Well Magazine Ravioli or Tortellini Soup takes several minutes to cook.

Eating Well Magazine Ravioli or Tortellini Soup makes 4 servings.

The ingredients for Eating Well Magazine Ravioli or Tortellini Soup are:

6 to 9 oz. pkg cheese ravioli or tortellini, frozen
1 tbsp extra virgin olive oil
2 C frozen pepper and onion mix, thawed & chopped
1/4 tsp crushed red pepper
1 can (28 oz.) crushed tomatoes
1 can (15 oz.) vegetable broth or reduced sodium chicken broth
1 1/2 C hot water
1 tsp dried basil or marjoram
2 C diced zucchini (about 2 medium)

Here is how you make Eating Well Magazine Ravioli or Tortellini Soup:

Heat oil in a large saucepan or Dutch oven over medium heat. Add pepper-onion mix, garlic and crushed red pepper and cook, stirring for 1 minute. Add tomatoes, broth, water and basil; 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. Makes about 4 two cup servings.Number of Servings: 4Recipe submitted by SparkPeople user HURRICANELAURIE.

The nutritional information for Eating Well Magazine Ravioli or Tortellini Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 339.3

• Total Fat: 7.2 g
• Cholesterol: 15.1 mg
• Sodium: 1,172.6 mg
• Total Carbs: 60.8 g
• Dietary Fiber: 5.7 g
• Protein: 11.2 g

Eating Well Magazine Ravioli or Tortellini Soup is Italian cuisine.