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.

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. "

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45 Reviews for Ravioli & Vegetable Soup

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.

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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!

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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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03/01/2010

Anonymous

I don't know what happened, but what a disappointment. I was excited by reading reviews, but was so completely let down that I couldn't finish my bowl. I think it might have been the can of tomatoes as I've used crushed in other recipes before and have been disappointed. My soup turned out very thick, I added almost 3 extra cups of broth. It was difficult to eat as the ravioli expands quite a bit. I would call this a pasta dish other than a soup dish. I *may* make again with many alterations.

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02/24/2010

Anonymous

i've made this twice now, and love it! i used tortellini instead of the ravioli, but followed the recipe pretty much as written. good flavor! will definately be making again!

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