it was alright I guess
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.
57 Reviews for Ravioli & Vegetable Soup
I just made this for lunch and packed away some for the weeks lunches. It was great the first day. Have to wait and see how the pasta holds up in the soup mix. If it doesn't get soggy, I would make the is often.
I loved this recipe, but I did change a few things according to what I had on hand. I didn't have veggie broth, but I had beef so I used that. In addition to the zucchini, I added 2 ears of fresh sweet corn (I cut the kernels off the cobb), and I added some salt as well. It came together really quickly and is just delicious. Definitely a keeper.
When I don't know what to make, and I have no time, this is now an old stand-by go-to meal for me. My whole family loves this soup, even my picky kids. I can't seem to get it wrong, even when I don't have the exact ingredients. It doesn't mind being played with a little, it always comes out great! Thanks Eating Well! I can't tell you how many times you've come through for me at dinner time!
I made this while the cable guy was out installing my cable. It was ready right before he left, so it's really quick & easy. I also made a special trip to the store to buy all of the ingredients and it cost me around $13, for four servings. Again, it could use some spice and seasoning, but it was good.