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Ravioli & Vegetable Soup
Ravioli & Vegetable Soup
84 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.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
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
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Active
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Ready In
- 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.
- 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 84
February 18, 2019
By: choward183
I love this soup, and I am making for the second time today!
February 07, 2019
By: Maris Garrett
I love this soup. have made it several times and just add more seasoning and put the zucchini in before the ravioli. It lets the vegetables cook more and the ravioli only takes a minute or two.
January 16, 2019
By: Kym Houchin
This was really good. I used frozen broccoli instead of zucchini and tortellini instead of ravioli because they are what I had. Just for personal preference, next time I'll use the petite diced tomatoes instead of the larger chunks. I also add my pepper right before consuming it (again, personal preference).
I made this on a Sunday night and portioned it out for lunches for the week. Three days later and it's still holding up well!
January 04, 2019
By: Summerizations
I also added a little cayenne because I want everything a little spicy but delicious and so easy!
October 17, 2018
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
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
By: Carol Johannes-Toenges
Yum!
August 13, 2018
By: Marilyn
will make this soup over and over again love it.
April 07, 2018
By: Marylou
Loved it! I added a chopped up carrot and used cheese tortellini. Very delicious and easy!
