A perfect quick winter dinner. It satisfies hubby's craving for soup and mine for filled pasta. Used a three pepper mix and lots of red pepper for a spicy bowl of yummyness!
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
I used fresh bell pepper and onion (one cup each) and cheese tortellini instead of ravioli. In step 1, I cooked the pepper and onion until soft before adding the garlic and crushed red pepper. My husband is a hard man to please, but he always likes this soup and thinks it's good enough to serve company. I added salt to my portion.
I have been trying to incorporate more vegetarian options and both my husband and 2 year old daughter loved this meal! Will definitely be making this one again.
This was a fantastic meal, especially for how easy it was. I doubled up, so we would have leftovers. I didn't have the fire-roasted crushed tomatoes (only plain) so I increased the basil and added some parsley and a bay leaf. I also added a bit of sea salt. I used a whole wheat cheese tortellini instead of ravioli. Right before serving I emptied a bag of baby spinach in.
It all turned out so delicious.
My husband and oldest son went back for seconds, and my youngest son (the picky eater) declared, "I even like the vegetables."
I served it with a loaf of whole wheat artisan bread, and it was a perfect hearty meal.
My only suggestion is to use fresh peppers and onions. I used a thawed bag of frozen pepper strips and found them more time consuming to dice than fresh would have been.
Jenn D, Seaside, CA
Very tasty and easy to make! I used fresh peppers and onions instead of frozen.