Ravioli & Vegetable Soup

57 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
  • 1/4 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
  • 1 1/2 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; 2279 IU vitamin A; 24 mg vitamin C; 97 mg calcium; 5 mg iron; 354 mg sodium; 732 mg potassium
  • Nutrition Bonus: Vitamin C (60% daily value), Vitamin A (41% dv), Iron & Potassium (22% dv), Calcium (16% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 2 vegetable, 1 fat

Reviews 57

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
March 30, 2014
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By: EatingWell User
My New Favourite Soup. It's very hard for me to find new soup recipes I enjoy enough to add to my folder... Usually I stick to the ones I already have as I know I enjoy them.. While trialing out different ones. I stumbled across this recipe and I'm VERY glad I did. This is by far my favourite soup. It's so full of flavour and the colours are beautiful. You don't need to add anything at all, I followed the recipe completely. Next time I may add more garlic but that's only because I can never have enough of that. hehe. I found myself licking the spoon, running my fingers around my bowl and licking them too. Although I was completely stuffed and my stomach was bulging (Yeah I pigged out on this). I was almost tempted to go and get seconds.. And I don't eat much so that's saying something about this amazing recipe. If you choose to make this recipe because of the review I really hope you read mine as I cannot give this soup enough stars. This is at the front cover to my soup recipe collection folder now. Happy cooking. Pros: Vegetarian, Healthy, Fresh, Full of Flavour, Fast and Easy to make. Cons: Even though you're full, you'll want to keep eating more.. lol
January 21, 2014
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By: EatingWell User
Easy, good and very satisfying! I was a bit skeptical at all the good reviews, but now I'm sold! More amazingly, my husband really liked it, and normally he won't touch zucchini with a 10 foot pole. I think I'll make this again for coming snow storm... Pros: Quick to make, delicious, satisfies pasta craving without overindulging Cons: really not any, unless you just hate to chop veggies (could buy them already chopped, maybe?)
October 15, 2013
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By: EatingWell User
Quick & Easy Vegetarian Pantry Meal A super quick and simple hot dinner that pleases my whole family. I sprinkle my bowl of soup with parmesan cheese and serve it with French or Italian bread. You can us fresh or frozen peppers & onions, yellow squash in place of zucchini and any ravioli you like (fresh or frozen; meat, cheese or butternut squash). I've been making this soup for years and it rarely disappoints. Its easy and simple enough for a beginner cook to make and often pass this recipe along on bridal shower recipe cards. Its a great weeknight meal. Pros: Quick, Affordable, Vegetarian, Easy Cons: Doesn't have the same depth of flavor as longer cooking soups
October 01, 2013
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By: EatingWell User
This is super easy to make and tastes pretty decent. I think its lacking somewhere and I haven't figured out what exactly. I cut the portions down a bit and was still satisfied completely after eating the smaller portion. Definitely hearty and worth a try.
September 18, 2013
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By: gcrokzzzzz
SO FAST! This recipe is so good, and it's probably the quickest dinner I've ever made. I love the fact that we use frozen veggies and ravioli. It makes it so convenient and a great pantry recipe. I used half a cup more of the frozen veggies and 2 large zucchini instead of medium. So each serving size was a bit bigger than 2 cups but I don't feel bad about it seeing as they're veggies. It was so filling, so good and satisfying. The ravioli add just a touch of indulgence. DEFINITELY making this again and again. Pros: Delicious, vegetarian, fast, easy, filling, convenient
September 15, 2013
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By: EatingWell User
Easy and Really Good! Great for Lunches Love this! It tasted really great and took almost no time to make. It freezes well for make-ahead lunches, but be wary of leaving it in the fridge for a few days- the pasta can get soggy. I'd recommend either freezing unused portions (if they're not going to be eaten within a day or two), or even just making the broth and adding the pasta later. Pros: Inexpensive, Fast, Easy, Delicious, Healthy, Freezable Cons: Pasta can get soggy