Italian Vegetable-Ravioli Soup

A hearty main dish soup.

• Ready In: 43 mins
• Serves: 6

Ingredients

• 1  tablespoon olive oil
• 1  cup  chopped yellow onion
• 1  cup  chopped red bell pepper
• 3  garlic cloves, minced
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon dried oregano
• 1⁄4 teaspoon crushed red pepper flakes
• 1  teaspoon salt
• 5 1⁄2 cups  chicken stock or 5 1⁄2 cups chicken broth
• 1  carrot, chopped
• 1 (9 ounce) package  fresh  cheese ravioli
• 2  small zucchini, chopped
•  fresh grated parmesan cheese

Directions

1. In a large Dutch oven over medium heat, warm the oil.
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. Add in stock and carrot; lower heat to medium-low and simmer, covered, for 10 minutes.
4. Increase heat and bring soup to a boil.
5. Add in ravioli and zucchini; cook, uncovered, 6-7 minutes or until ravioli is tender.
6. Ladle in to individual soup bowls and sprinkle with parmesan cheese.