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
Learn to make Chilli Garlic Prawns
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 thisÂ Ravioli & Vegetable Soup with pepper.
Cover and refrigerate for up to 3 days. Thin with broth before reheating, if desired.