Ravioli & Vegetable Soup

Ravioli & Vegetable Soup

81 Reviews
From: EatingWell Soups Special Issue April 2016

Fresh or frozen ravioli cook in minutes and turn this light vegetable soup into a main course. Look for whole-wheat or whole-grain ravioli in the refrigerated or frozen section of the supermarket. Tortellini can be used instead of ravioli as well. Recipe by Nancy Baggett for EatingWell.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon extra-virgin olive oil
  • 2 cups frozen bell pepper and onion mix, thawed and diced
  • 2 cloves garlic, minced
  • ¼ teaspoon 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
  • 1½ 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

Preparation

  • Active

  • Ready In

  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.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days. Thin with broth before reheating, if desired.

Nutrition information

  • Serving size: about 2 cups
  • Per serving: 261 calories; 8 g fat(3 g sat); 7 g fiber; 33 g carbohydrates; 11 g protein; 16 mcg folate; 28 mg cholesterol; 12 g sugars; 0 g added sugars; 2,279 IU vitamin A; 24 mg vitamin C; 97 mg calcium; 5 mg iron; 354 mg sodium; 732 mg potassium
  • Nutrition Bonus: Vitamin A (46% daily value), Vitamin C (40% dv), Iron (28% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 2 vegetable, 1 fat

Reviews 81

October 17, 2018
profile image
By: bellerlauren
This was so easy and really yummy! I used spinach and cheese ravioli and didn’t change the recipe. I thought it needed a little added salt and I think next time I will add more red pepper flakes too. It will be even better leftover. Very fast and easy for busy weeknight.
August 26, 2018
profile image
By: Amarie
I made this delicious dish yesterday, I used chopped green peppers only, chopped onions,2 garlic cloves and i chopped my zucchini and sauteed it all together, i used diced tomatoes in a can instead of crush tomatoes, i used chicken broth and then i added my frozen raviolis, basil and crush pepper which gave it a twist! I thought maybe i wouldve had left overs lol but my family enjoyed it to the last bit.
August 21, 2018
profile image
By: Carol Johannes-Toenges
Yum!
August 13, 2018
profile image
By: Marilyn
will make this soup over and over again love it.
April 07, 2018
profile image
By: Marylou
Loved it! I added a chopped up carrot and used cheese tortellini. Very delicious and easy!
March 13, 2018
profile image
By: AZRose
Love this! Only change I made was 1/2 teaspoon red pepper flakes—added lots of zing. I will make this again using tortellini for a change. Used artichoke ravioli and it was excellent.
February 03, 2018
profile image
By: ebayot
Very flavorful! I used tortellini because it was what I had. I also used fresh onions and red bell pepper. Instead of zucchini I used frozen broccoli. The soup was so delicious. It was easy and quick to put together. A hearty soup.
January 26, 2018
profile image
By: FitnessPal
This is a good hearty soup. I sautéed fresh onions, peppers and garlic then added the zucchini to soften. I used all broth instead of adding the water and it was very flavorful and thick. Also added frozen peas and carrots. Will definitely make again.
January 10, 2018
profile image
By: Merab
I made this one Sunday after the holidays to bring to work for lunch. I'm not a fan of most "vegetable only" soups bc I'm always left wanting more, but the ravioli took the place of the meat and filled me up ALL day. I added carrots and celery but will skip the celery next time bc it overpowered the other flavors. I think I will use tortellini next time too bc the raviolis were so big and some fell apart while transporting/re-heating.
More Reviews