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    You are in: Home / Recipes / Italian Vegetable-Ravioli Soup Recipe
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    Italian Vegetable-Ravioli Soup

    Total Time:

    Prep Time:

    Cook Time:

    43 mins

    30 mins

    13 mins

    ratherbeswimmin''s Note:

    A hearty main dish soup.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large Dutch oven over medium heat, warm the oil.
    2. 2
      Add in onion, bell pepper, garlic, basil, oregano, red pepper flakes, and salt; stir/saute 5-6 minutes or until vegetables are tender.
    3. 3
      Add in stock and carrot; lower heat to medium-low and simmer, covered, for 10 minutes.
    4. 4
      Increase heat and bring soup to a boil.
    5. 5
      Add in ravioli and zucchini; cook, uncovered, 6-7 minutes or until ravioli is tender.
    6. 6
      Ladle in to individual soup bowls and sprinkle with parmesan cheese.

    Ratings & Reviews:

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    Nutritional Facts for Italian Vegetable-Ravioli Soup

    Serving Size: 1 (326 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 129.9
     
    Calories from Fat 45
    35%
    Total Fat 5.1 g
    7%
    Saturated Fat 1.0 g
    5%
    Cholesterol 6.6 mg
    2%
    Sodium 714.7 mg
    29%
    Total Carbohydrate 14.8 g
    4%
    Dietary Fiber 1.6 g
    6%
    Sugars 6.8 g
    27%
    Protein 6.7 g
    13%

    The following items or measurements are not included:

    cheese ravioli

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