Recipes Ravioli & Vegetable Soup (Entree, Soups, Vegetarian)

Number of Servings
    • 1 tablespoon extra-virgin olive oil
    • 2 cups frozen bell pepper and onion mix, thawed and diced (or fresh!)
    • 2 cloves garlic, minced
    • 1/4 teaspoon crushed red pepper (optional)
    • 1 28-ounce can crushed tomatoes
    • 1 15-ounce can vegetable broth
    • 1 1/2 cups hot water
    • 1 teaspoon dried basil
    • 1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli
    • 2 cups diced zucchini (about 2 medium)
    • Pepper to taste

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.

Tip:  This is a very quick recipe that you can make ahead.  Cover and refrigerate for up to 3 days. Thin with broth before reheating.

Nutrition Information

264 Calories; 9 g Fat; 3 g Sat; 3 g Mono; 28 mg Cholesterol; 38 g Carbohydrates; 11 g Protein; 8 g Fiber; 763 mg Sodium; 762 mg Potassium

Tracker:  1 oz.-equivalent grain, 1 cup vegetable, 1 fat