• Ravioli-Zucchini Soup

    1 vote
    Ravioli-Zucchini Soup is a delicious, easy and quick (30) minute Italian-style soup recipe for a meatless meal. A possible Lenten option also. Ingredients include: Cheese ravioli, zucchini, bell peppers, onions, tomatoes and well seasoned with red pepper, black pepper and basil. It is also a healthy, low calories, low fat, low cholesterol, low carbohydrates, low sugars, diabetic-friendly, vegetarian and Weight Watchers (7 PointsPlus) recipe.


    • 1 tbsp extra-virgin olive oil
    • 2 cups frozen diced bell pepper and onion mix, thawed
    • 2 cloves garlic, minced
    • 1/4 tsp crushed red pepper, adjust to taste
    • 1 (28 oz) can crushed tomatoes, preferably fire-roasted
    • 1 (15 oz) can vegetable broth
    • 1-1/2 cups hot water
    • 1 tsp dried basil or marjoram
    • 1 (6-9 oz) package fresh or frozen cheese ravioli
    • 2 cups diced zucchini, (about 2 medium-size)
    • Freshly ground pepper to taste


    1. Heat oil in a 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; bring to a rolling boil over high heat. Add ravioli and cook for 3 minutes less than the package directions.
    3. Add in the zucchini; return to a boil. Cook until zucchini is crisp-tender, about 3 minutes. Season with the black pepper.

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    • ShaleeDP
      I like this recipe. I wish to give it a try soon.

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