Ravioli & Vegetable Soup

September/October 2009

Your rating: None Average: 4.2 (322 votes)

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.

"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. "
Ravioli & Vegetable Soup

57 Reviews for Ravioli & Vegetable Soup


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!


This recipe is awesome. Fiddle with the ratio of soup broth to the veggies - I always do. Add crushed red pepper instead of cayenne for more depth of flavor. Use fresh onions and garlic for the best taste. And I always substitute diced bell peppers in for the zucchini, and it's delightful.

Buttoni makes a good whole wheat ravioli and tortellini. We mix it up, using whatever we're in the mood for. Do be sure NOT to overcook the ravioli or tortellini; they need much less time than regular pasta!


I really liked the crushed red pepper which gave the soup a little bit of a kick that I really enjoyed. I also have never had ravioli in soup before so I that was new for me but delicious. I love Soup Recipes like this because I think so matter what time of day or what season it is nice to come home to a hot comforting bowl of soup that you can enjoy with the rest of your family. I work with Better Recipes so I am always review recipes and I like to cook some of the good one I find for my family. This has to be by far one of the best soup recipes I have made in a long time. My family and I loved it so its definitely a keeper!


Im not a soup eater, but my family is. That being said everyone really liked this soup. I used fresh onions, extra garlic and about a teaspoon of salt. I didnt have fireroasted crushed tomatoes so I added about half of a can of fire roasted petite diced tomatoes. The whole wheat raviolis were yummy.


I thought this recipes was incredible. I followed the recipe exactly, but then while I waited for the flavors to meld together I went through the comments and added what I thought would be delicious. I ended up adding salt, oregano, parsley, carrots, marjoram, and a bay leaf. I also let it simmer for a lot (20 minutes) longer than the recipe called for. I usually do this because it helps the flavors come out. I also added the zucchini before I put the ravioli in because I originally was going to blend the veggies to make more of a cream soup, but I ended up just eating it with veggies chunks. I really enjoyed eating it this way, but my husband said he would have rather of had it blended. I think if the soup had been creameded it would have resembled normal ravioili's and marinara sauce...thats really what the soup tasted like. Oh and I didn't think the red peppers added too much heat, if anything I will add more next time I make this. I will be making this again!


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