Quick Ravioli Soup

This easy soup also comes in a crockpot version. It was easy enough to make, and it tastes great, just like a soup version of classic ravioli with marinara. I feel good about the healthy ingredients and the relatively balanced meal it provides. It's a great option for a vegetarian meal, too. You can use other forms of stuffed pasta if you like; tortellini would also be good. Cook for about 3-4 minutes if you use a smaller pasta.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 1  cup carrot, pre-shredded
• 3  garlic cloves, minced
• 1  onion, chopped
• 2 (14 ounce) cans vegetable broth
• 1 (18 ounce) can cannellini beans, rinsed and drained
• 2 (14 ounce) cans Italian-style diced tomatoes, undrained
• 1⁄8 teaspoon white pepper
• 1  teaspoon  dried Italian seasoning
• 9  ounces  ravioli, refrigerated cheese stuffed
• 1⁄2 cup parmesan cheese, grated

Directions

1. In large saucepan, heat olive oil over medium heat.
2. Add carrots, onion, and garlic and cook and stir until crisp tender, about 4-5 minutes.
3. Stir in remainining ingredients except for ravioli and cheese.
4. Bring to a boil, reduce heat, and simmer for 15 minutes.
5. Add ravioli; cook over medium high heat for 6-8 minutes until tender.
6. Serve with cheese.