This is a print preview of "Ravioli-Zucchini Soup" recipe.

Ravioli-Zucchini Soup Recipe
by RecipeKing

Ravioli-Zucchini Soup

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.

Rating: 5/5
Avg. 5/5 1 vote
  Italy Italian
  Servings: 1

Ingredients

  • 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

Directions

  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.