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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.



READER'S COMMENT:
"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

08/24/2010

This was wonderful. Very tasty and healthy. Before I added the ravioli I blended the soup to make it a little creamier and to hide some of the veggies.

Comments
07/29/2010

Another winner recipe. One big thing I'll change next time is using much smaller filled pasta(tortellini maybe) instead of larger ravioli. Instead of having 4 or 5 larger ravioli, I would have preferred to have some pasta in most bites. I also used fresh red pepper and onion since I don't like green pepper and it can out tasty. Used chicken broth since I had some ready to use.

Comments
07/06/2010
Anonymous

This may be my favorite recipe from the site! I substituted fresh peppers/onion since I had them on hand and was amazed how well the dish came out. Very easy to prepare and the whole family enjoyed it.

Comments
03/17/2010
Anonymous

This soup is yummy and incredibly filling! I think the next time I make it I'll cut the amount of red pepper in half... I'm a big fan of spicy foods, but my mouth is on fire by the time I finish a bowl of this soup! All in all, a definite keeper!

Comments
03/04/2010
Anonymous

This recipe is super easy, fast and delicious. What more could you ask for on a chilly winter evening?

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