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Ravioli & Vegetable Soup

September/October 2009

Your rating: None Average: 4.3 (301 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

56 Reviews for Ravioli & Vegetable Soup

12/31/2009
Anonymous

It's between good & great. Definitely a recipe I'd make again since my family ate it. I added extra ravioli to be sure to fill up my husband. Making it again I'd add some italian sausage and use smaller (bite-sized) ravioli so it fits on the spoon a bit better.

Comments
12/29/2009
Anonymous

This is my favorite recipe I've made from this site! I took Jenn D.'s advice and double the recipe, used fresh onion and pepper, and chicken tortellini and it was killer! I used extra red pepper flakes because I like the heat, and it is so delicious!

Comments
12/11/2009
Anonymous

This is so YUMMY!!! I used tortellini and added a little Italian sausage (for him) and topped it with a sprinkle of shredded mozzarella cheese. And did I mention it's super easy and quick to make!

Comments
11/15/2009
Anonymous

A perfect quick winter dinner. It satisfies hubby's craving for soup and mine for filled pasta. Used a three pepper mix and lots of red pepper for a spicy bowl of yummyness!

Comments
11/07/2009
Anonymous

I used fresh bell pepper and onion (one cup each) and cheese tortellini instead of ravioli. In step 1, I cooked the pepper and onion until soft before adding the garlic and crushed red pepper. My husband is a hard man to please, but he always likes this soup and thinks it's good enough to serve company. I added salt to my portion.

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