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    You are in: Home / Recipes / Ravioli and Vegetable Soup Recipe
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    Ravioli and Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    wirkwoman1's Note:

    Quick,healthy weeknight meal. Tortellini can be substituted for ravioli

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    Serves: 4



    Units: US | Metric


    1. 1
      Heat oil in large saucepan or dutch oven over medium heat. Add pepper/onion mix, garlic and crushed red pepper and cook, stirring, for 1 minute.
    2. 2
      Add tomatoes, broth, water and basil (or marjoram).
    3. 3
      Bring to a rolling boil over high heat.
    4. 4
      Add ravioli and cook for 3 minutes less that the package directions.
    5. 5
      Add zucchini and return to a boil. Cook until the zucchini is tender crisp, about 3 minutes.
    6. 6
      Season with pepper.

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    Ratings & Reviews:

    • on April 17, 2014


      Made this today for DH and I and it was definately a keeper. I did cut the recipe in half, used two small cloves of garlic, sauteed fresh onion and peppers (didn't have any frozen) and used dried basil. Delicious! Next time I think I will add a few more fresh vegetables like slivered carrots, celery and maybe corn because I do love vegetable soups. DH suggested some meat like sausage but that is because he loves meat. Thank you for posting. Made for Spring PAC 2014.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Ravioli and Vegetable Soup

    Serving Size: 1 (497 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 112.8
    Calories from Fat 38
    Total Fat 4.2 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 272.9 mg
    Total Carbohydrate 18.1 g
    Dietary Fiber 4.8 g
    Sugars 2.4 g
    Protein 4.5 g

    The following items or measurements are not included:

    frozen onion and three pepper blend

    cheese ravioli

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