Ravioli & Vegetable Soup

Ravioli & Vegetable Soup

63 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

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Original recipe yields 4 servings
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  • 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 63

March 19, 2017
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By: Cindy B
This soup is ALL the good!!!! Very filling, very delicious! The first time I made it, I thought it might be okay - and then I tasted it! KILLER!!!! I substitute 4 cups of water, with powdered chicken flavor bouillion, 1 tsp. per cup. I also use fresh pepper and onion, and add green beans. Thank you, Eating Well!!!
March 05, 2017
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By: Fonthill cook
This was surprisingly good with almost no changes. I just added a small can of chopped fire roasted tomatoes and a bit of extra liquid. I also followed the advise of others and cooked the ravioli separately. I have leftovers for tomorrow and I will refrigerate the soup separately from the ravioli. Yummy and easy. Can't wait for lunch tomorrow.
February 09, 2017
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By: Debbie Green
My only change was to add a bit of salt. This recipe is delicious! Will definitely make it again!
January 31, 2017
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By: Sunshine
I am not a soup person and I loved this recipe. The whole family really enjoyed it, even the picky chef. Will absolutely make it again, but will probably use fresh onions and bell peppers. I used Butoni bell pepper/chicken ravioli. We did add about 1/4 teaspoon salt. Molto bene! Pros: Easy, yummy, quick
January 05, 2017
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By: kathy carlton
Delicious! I used sausage ravioli added another cup of broth and water. My family loved it.
December 31, 2016
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By: Tricia
I just made this and it is wonderful. I will definitely be making it again. It's a cool rainy day in Texas and this hit the spot. Also had the tomato cheese toast with it.
September 26, 2016
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By: Lacy Piippo Seely
I couldn't find any dairy free ravioli, so i threw in some penne pasta asked cut up some chicken sausage from trader joes. I didn't think it tasted quite tomatoy enough so i also added a can of tomato soup. It was a touch spicy for my kids but it was really really good. We will be making this for a long time.
February 15, 2016
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By: bsdanna
Excellent Choice for Weight Loss Diet This is so easy, quick, and delicious! Today is a snowy day. I didn't have zucchini at home, so I used fresh asparagus cut in 1 pieces. I added it near the end since they don't need more than a few minutes. You can use any number of vegetables. I added asparagus the same time as the ravioli, but you can also boil ravioli separately and add the soup boil, so that they don't get overcooked, especially during the reheating of the soup. Pros: Fast, tasty, filling, healthy, low-calorie! Cons: none
July 12, 2015
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By: EatingWell User
Super good. Super easy. I used a small fresh onion and 2 cups fresh red/yellow peppers. I also cooked the ravioli separately to place into bowls prior to ladling the soup over it. This prevented the ravioli from breaking down- particularly when reheating leftovers. This soup can easily handle additional zucchini or any other vegetables you want to add. Adding corn or spinach would work particularly well. Pros: Simple ingredients Cons: None