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Ravioli & Vegetable Soup

September/October 2009

Your rating: None Average: 4.3 (282 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 Recipe

56 Reviews for Ravioli & Vegetable Soup

10/07/2010
Anonymous

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!

Comments
10/04/2010
Anonymous

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!

Comments
09/27/2010

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.

Comments
09/22/2010

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!

Comments
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.

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