Ravioli and Vegetable Soup

Submitted by wirkwoman1

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

 

• Ready In: 30mins
• Ingredients: 11
• Yields: 8 cups
• Serves: 4

ingredients

• 1 tablespoon olive oil
• 2 cups frozen onion and three pepper blend, thawed and diced
• 2 garlic cloves, minced
• 1⁄4 teaspoon crushed red pepper flakes (to taste)
• 1 (28 ounce) can crushed tomatoes, preferably fire roasted
• 1 (15 ounce) can vegetable broth or (15 ounce) can chicken broth
• 1 1⁄2 cups hot water
• 1 teaspoon dried basil or 1 teaspoon dried marjoram
• 1 (9 ounce) package cheese ravioli or (9 ounce) package meat ravioli
• 2 medium zucchini, diced or 2 cups diced zucchini
• fresh ground black pepper, to taste

directions

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. Add tomatoes, broth, water and basil (or marjoram).
3. Bring to a rolling boil over high heat.
4. Add ravioli and cook for 3 minutes less that the package directions.
5. Add zucchini and return to a boil. Cook until the zucchini is tender crisp, about 3 minutes.
6. Season with pepper.

Reviews

[mama smurf]

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.