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.
Ravioli & Vegetable Soup
From EatingWell: September/October 2009
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.
58 Reviews for Ravioli & Vegetable Soup
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.
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.
Super easy and has good flavor. I used fresh bell pepper, onion and tortellini instead of ravioli since it was already in the freezer. For the flavor, one of the healthiest soups I've had