Super tasty, easy to make and it makes you feel cozy and welcome.
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
This one of our absolute favorites. It's so quick and easy! I also tend to toss in extra veggies. Either the stuff sitting in the fridge that needs to be used or whatever soup/gumbo mix I've got waiting in the freezer.
Very good recipe, I will make it again. Very easy and tasty. I have added more broth, vegetable and chicken, as I tought the tomato taste was too strong, more spices as well, basil and oregano. I've used three cheese tortellini and celery instead of zucchini. I've also added a big bunch of spinach right before serving. Wonderful!
A new fave - super easy, healthy, and a great base to customize with whatever is on hand. I used the buitoni whole wheat cheese tortellini and it held up well, even after reheating leftovers.
WILL BE A FALL CLASIC- So simple and straightforward to make. I followed the recipe, adding only 1 can of cannelli beans as the tortellini boiled. I also used fresh onion and red pepper as I already had it on hand. This is a great recipe and I highly recommend it- it took us all of one half hour from opening the ingredients to serving!