Originally published October 22, 2013, last updated August 26, 2014

Ravioli & Vegetable Soup

Servings: 4 servings, about 2 cups each
Preparation time: 25 minutes
Total time: 25 minutes

Fresh or frozen ravioli cook in minutes and turn this light vegetable soup into a main course. Look for whole-wheat or whole-grain ravioli in the refrigerated or frozen section of the supermarket. Tortellini can be used instead of ravioli as well.

Ingredients:

• 1 tablespoon extra-virgin olive oil 
• 2 cups frozen bell pepper and onion mix , thawed and diced
• 2 cloves garlic , minced 1/4 teaspoon crushed red pepper , or to taste (optional)
• 1 28-ounce can crushed tomatoes , preferably fire-roasted
• 1 15-ounce can vegetable broth or reduced-sodium chicken broth 
• 1 1/2 cups hot water 
• 1 teaspoon dried basil or marjoram 
• 1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli , preferably whole-wheat
• 2 cups diced zucchini , (about 2 medium)  
• Freshly ground pepper to taste 

Preparations:

• Heat oil in a large saucepan or Dutch oven over medium heat.
• Add pepper-onion mix, garlic and crushed red pepper (if using) and cook, stirring, for 1 minute.
• Add tomatoes, broth, water and basil (or marjoram); bring to a rolling boil over high heat.
• Add ravioli and cook for 3 minutes less than the package directions.
• Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes.
• Season with pepper.

Nutrition:
Per serving  Calories: 264; Carbohydrates: 38g; Fat: 9g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Protein: 11g; Cholesterol: 28mg; Dietary Fiber: 7g; Sodium: 762mg;