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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. Recipe by Nancy Baggett for EatingWell.

Source: EatingWell Soups Special Issue April 2016


Read the full recipe after the video.

Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large saucepan or Dutch oven over medium heat. Add pepper-onion mix, garlic and crushed red pepper (if using) and cook, stirring, for 1 minute. Add tomatoes, broth, water and basil (or marjoram); bring to a rolling boil over high heat. Add ravioli and cook for 3 minutes less than the package directions. Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.



Make Ahead Tip: Cover and refrigerate for up to 3 days. Thin with broth before reheating, if desired.

Nutrition Facts

about 2 cups
261 calories; protein 10.6g; carbohydrates 32.6g; dietary fiber 7g; sugars 11.8g; fat 8.3g; saturated fat 3g; cholesterol 28.4mg; vitamin a iu 2278.7IU; vitamin c 23.9mg; folate 16mcg; calcium 97.4mg; iron 5mg; magnesium 15mg; potassium 731.9mg; sodium 354.4mg.

1 starch, 2 vegetable, 1 fat