Ravioli and Vegetable Soup

1 tbsp extra virgin olive oil
2 cups frozen bell pepper/onion mix, thawed and diced
1/4 tsp crushed red pepper, or to taste
28 oz can crushed fire-roasted tomatoes
2 cups low sodium vegetable broth
1 1/2 cups hot water
1 tsp dried basil
6-9 oz pkg fresh or frozen cheese ravioli
2 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.