Ravioli and Vegetable Soup

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

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

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 1 (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 1 (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.