This has become one of my family go-to recipes; especially on a cold day.
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.
56 Reviews for Ravioli & Vegetable Soup
I highly recommend this soup if you like tomato-based/chili soups. This was simple & had a really great flavor. I used low sodium chicken broth & no-salt tomatoes, plus I used fresh marjoram and just used a lot more than I would have if it was dried marjoram. In the end I added some ground kosher salt to make the flavor pop; but even so, I probably used a lot less than if I had used full sodium broth & tomatoes. Because when I reheated this, my ravioli's fell all apart, next time I will cook the ravioli separate and add them to my bowl of soup separately. (just my preference, to have them more intact)
I followed the recipe almost exactly. I added extra garlic, but it still wasn't quite enough. I used a can of no-salt-added tomatoes and low sodium broth, but I ended up adding salt to my bowl at the table. Next time I will look for fire roasted tomatoes, and I'll add even more garlic and basil. But there WILL be a next time. This soup was so quick and easy.
I followed the directions and used Buttoni Chicken Tortellini. It was easy, fast, hearty and delicious, I will try cheese ravioli next time. I think adding other veggies would make it more of a minestroni soup, but would be a way good way to clean out the frige!