Ravioli & Vegetable Soup

September/October 2009

Your rating: None Average: 4.3 (315 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

56 Reviews for Ravioli & Vegetable Soup


This was pretty quick and easy to make, though I found the acidity from the crushed tomatoes almost overwhelming. Next time I'll try adding carrots or even a bay leaf. I REALLY wanted to love this!


Delicious and fast. I used all fresh ingredients (sautéed red onions and red peppers as recommended by others) and it was a giant hit. Easy way to limit our meat intake while still having a hearty meal.


Will definitely make again! I used a chicken and cheese ravioli, and italian-style stewed tomatoes and it was really good. I added 1/2 c. of marinara from a jar because it seemed a little bland and watery, and that did the trick. Next time I might add carrots and/or some white beans.


I agree with Jenn D. about the peppers and onions. Dicing them was a chore, but the soup came out fantastic!! I found frozen peppers that came red/green/yellow so I just used that, no frozen onions, and loved it! Used meat ravioli, added some oregano, and used basil seasoned crushed tomatoes. I had my friend over to try it out and she loved it too! Really fills me up! Definitely will be enjoying the leftovers =)


Yummy! I also used fresh red onion and a fresh orange bell pepper and sauted until soft. I used some dried cheese tortellini as well... I added 10 oz since I really like tortellini and ended up having to thin out the soup with a little water, but it turned out delicious and so fast and easy!


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