Ravioli and Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Ravioli and Vegetable Soup calories by ingredient
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Number of Servings: 4


    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.

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