Ravioli and Vegetable Soup
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
1 tbsp extra virgin olive oil2 cups frozen bell pepper/onion mix, thawed and diced1/4 tsp crushed red pepper, or to taste28 oz can crushed fire-roasted tomatoes2 cups low sodium vegetable broth1 1/2 cups hot water1 tsp dried basil6-9 oz pkg fresh or frozen cheese ravioli2 cups diced zucchini (about 2 medium)Fresh ground pepper to taste
Heat oil in a large saucepan or Dutch oven over medium heat. Add pepper/onion mix, and crushed red pepper; 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 package directions state. Add zucchini; return to a boil. Cook until zucchini is crisp-tender ( or to taste), about 3 minutes. Season with black pepper.
Serving Size: Serves 4 (2 cups each)
Number of Servings: 4
Recipe submitted by SparkPeople user SUSANMV1.
Serving Size: Serves 4 (2 cups each)
Number of Servings: 4
Recipe submitted by SparkPeople user SUSANMV1.
Nutritional Info Amount Per Serving
- Calories: 250.3
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 645.2 mg
- Total Carbs: 44.1 g
- Dietary Fiber: 6.7 g
- Protein: 10.2 g
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