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Ravioli & Vegetable Soup

Ravioli & Vegetable Soup

Difficulty: Easy, Cook Time: 25 min, Core Ingredient: Ravioli, Servings: 2, Calories: 261

Description: Fresh or frozen ravioli cook in minutes and turn this light vegetable soup into a main course. You can also use Tortellini instead of ravioli.


1 Tbsp. Extra-Virgin Olive Oil

2 Cups Frozen Bell Pepper and Onion Mix, Thawed and Diced

2 Cloves Garlic, Minced

1/4 Tsp. Crushed Red Pepper, or to Taste

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 Tsp. Dried Basil or Marjoram

1 6- to 9-Ounce Package Fresh or Frozen Cheese (or meat) Ravioli

2 Cups Diced Zucchini, (about 2 Medium)

Freshly Ground Pepper to Taste

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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 this Ravioli & Vegetable Soup with pepper.

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Cover and refrigerate for up to 3 days. Thin with broth before reheating, if desired.

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