Ravioli & Vegetable Soup

Ravioli & Vegetable Soup

65 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
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


  • 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 65

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.
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.