Tomato-Cheese Ravioli Soup

From Cooking Light. Per serving: 317 calories, 6.3 g fat, 14.6 g protein, 47.9 g carb, 0.7 g fiber, 39 mg cholesterol.

• Ready In: 28 mins
• Serves: 4

Ingredients

• 1 (14 1/2ounce) can stewed tomatoes
• 1 (14 1/2ounce) can fat-free chicken broth
• 1⁄2-1  teaspoon  dried Italian seasoning
• 3  cups  frozen  cheese ravioli (or fresh cheese tortellini)
• 1  small zucchini, sliced
• 1⁄4 teaspoon fresh ground black pepper

Directions

1. In a large saucepan, combine the first 3 ingredients; bring to a boil.
2. Cover, lower heat, and simmer 5 minutes.
3. Add in ravioli, zucchini, and pepper; bring to a boil; cover, lower heat, and simmer 7-8 minutes or until pasta and zucchini are tender.