This recipe is super easy, fast and delicious. What more could you ask for on a chilly winter evening?
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.
58 Reviews for Ravioli & Vegetable Soup
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.
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!
I omitted the hot pepper as my partner is not fond of spicy foods. I also used about 900mL/30oz of veg broth, as it cooked down quite a bit. We elected to use three-cheese ravioli this time, I'm sure it would be good with meat ravioli as well. Good recipe overall!
I love this recipe, but like many other commenters I changed it quite a bit. The first thing to go was the crushed red pepper. I used it the first time I made it and it was too, too spicy. (I'm a wimp when it comes to spicy foods.) I also left the onions out (personal preference) and added carrots and squash. I think it would work well with any vegetables you prefer, and I chopped everything up fresh rather than relying on frozen ones.