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Ravioli & Vegetable Soup

  • 25 m
  • 25 m
EatingWell Test Kitchen
“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.”


    • 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


  • 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.
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