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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. Serve this healthy ravioli soup with a side salad.

EatingWell Soups Special Issue April 2016; updated October 2022

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Read the full recipe after the video.

Recipe Summary

active:
25 mins
total:
25 mins
Servings:
4
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How to Store Ravioli Soup

Cover and refrigerate the soup for up to 3 days. To reheat, microwave or reheat in a saucepan over low heat until heated through. You may need to thin the soup with more broth to reach the desired consistency.

Can I Use a Different Pasta?

We use cheese ravioli in this soup recipe to keep it vegetarian, but you can also use a meat-filled ravioli. Or, swap the ravioli entirely and use fresh cheese- or meat-filled tortellini instead. Tortellini are more delicate than ravioli, so be sure to stir gently to avoid breaking them apart. 

Additional reporting by Alex Loh

Ingredients

Ingredient Checklist

Directions

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.

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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

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