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Recipes > Main Dishes > Soups > Ravioli and Vegetable Soup

Ravioli and Vegetable Soup

Kids get sick of chicken noodle soup, too. Make their day by packing them this deliciously nutritious soup in their lunchbox!

Ravioli and Vegetable Soup

photo: eatingwell.com


1 tablespoon extra-virgin olive oil

2 cups frozen bell pepper and onion mix, thawed and diced

2 cloves garlic, minced

1/4 teaspoon crushed red pepper, or to taste (optional)

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 teaspoon dried basil or marjoram

1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat

2 cups diced zucchini, (about 2 medium)

Freshly ground 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.

Source: eatingwell.com

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