Ravioli & Vegetable Soup

Ravioli & Vegetable Soup

70 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 70

September 28, 2017
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By: ejuphill
This was very good and quick! I was worried that there would not be a lot of flavor but I was proven wrong! I probably added a bit more red pepper and I did salt it. I used marjoram. It was delicious and I will be making it again. I used spinach and ricotta ravioli.
September 25, 2017
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By: mimis99
This was delicious! I didn't have ravioli so I used tortellini. Will definitely make this again
September 17, 2017
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By: KP2828
Actually very good definatly a do over. Added a bit more red peper flakes nice bite mmmm
September 05, 2017
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By: Kelli Higgins
This has become my go to meal for busy nights. It's fast, it's easy, and I don't have to beg the child to eat. We've tried several varieties of filled pasta with success. Served with a cheese topped baguette slice makes it seem indulgent. When the garden is overflowing with basil, I'll add a little bit of fresh basil right at the end. Otherwise, this is a recipe that needs practically no adjustment.
August 25, 2017
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By: Cranky Frankie
I made homemade ravioli with light ricotta and grilled zucchini as a filling. This dish is a must have if you're on a diet
July 28, 2017
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By: I love Lemons
Great soup! Full of flavor and very healthy.
April 12, 2017
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By: Armedcow
I'm not a big fan of tomato-based soups, but this one was quite tasty. I had a 900ml carton of chicken broth, so I just used all of that instead of adding the water. I used fresh peppers and I used a leek that I needed to use up rather than an onion. I used roasted cauliflower ravioli from the supermarket. It was a hit with the whole family.
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.
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