Eating Well Magazine Ravioli or Tortellini Soup

Name: Eating Well Magazine Ravioli or Tortellini Soup Recipe
Yield: 4
Ingredients: 6 to 9 oz. pkg cheese ravioli or tortellini frozen; 1 tbsp extra virgin olive oil; 2 C frozen pepper and onion mix thawed & chopped; 1/4 tsp crushed red pepper; 1 can (28 oz.) crushed tomatoes; 1 can (15 oz.) vegetable broth or reduced sodium chicken broth; 1 1/2 C hot water; 1 tsp dried basil or marjoram; 2 C diced zucchini (about 2 medium)

Number of Servings: 4

Ingredients

6 to 9 oz. pkg cheese ravioli or tortellini, frozen1 tbsp extra virgin olive oil2 C frozen pepper and onion mix, thawed & chopped1/4 tsp crushed red pepper1 can (28 oz.) crushed tomatoes1 can (15 oz.) vegetable broth or reduced sodium chicken broth1 1/2 C hot water1 tsp dried basil or marjoram2 C diced zucchini (about 2 medium)

Directions

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. Add tomatoes, broth, water and basil; 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. Makes about 4 two cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user HURRICANELAURIE.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving