Ravioli and Vegetable Soup


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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 294.3
  • Total Fat: 10.3 g
  • Cholesterol: 25.0 mg
  • Sodium: 1,536.5 mg
  • Total Carbs: 44.3 g
  • Dietary Fiber: 7.8 g
  • Protein: 9.8 g

View full nutritional breakdown of Ravioli and Vegetable Soup calories by ingredient
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Introduction

http://www.eatingwell.com/recipes/ravioli_
vegetable_soup.html
From EatingWell: September/October 2009
Fresh or frozen ravioli cook in minutes and turn this light vegetable soup into a main course. Look for whole-wheat or
whole-grain ravioli in the refrigerated or frozen section of the supermarket. Tortellini can be used instead of ravioli as
well.
4 servings, about 2 cups each | Active Time: 25 minutes | Total Time: 25 minutes
http://www.eatingwell.com/recipes/ravioli_
vegetable_soup.html
From EatingWell: September/October 2009
Fresh or frozen ravioli cook in minutes and turn this light vegetable soup into a main course. Look for whole-wheat or
whole-grain ravioli in the refrigerated or frozen section of the supermarket. Tortellini can be used instead of ravioli as
well.
4 servings, about 2 cups each | Active Time: 25 minutes | Total Time: 25 minutes

Number of Servings: 4

Ingredients

    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 crushed red pepper, or to taste (optional)
    1 28-ounce can crushed tomatoes, preferably fire-roasted
    1 15-ounce can vegetable broth
    1 1/2 cups hot water
    1 teaspoon dried basil or marjoram
    1 6- to 9-ounce package fresh or frozen cheese ravioli, preferably whole -wheat
    2 cups diced zucchini, (about 2 medium)
    Freshly ground pepper to taste

Directions

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.

Nutrition
Per serving : 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

Number of Servings: 4

Recipe submitted by SparkPeople user BETTINA13.

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