Active Time:25 minsTotal Time:25 minsServings:4Yield:4 servings, about 2 cups eachJump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:4Yield:4 servings, about 2 cups each
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings, about 2 cups each
Yield:
4 servings, about 2 cups each
Jump to Nutrition Facts
Jump to recipe
How to Store Ravioli Soup
Cover and refrigerate the soup for up to 3 days. To reheat, microwave or reheat in a saucepan over low heat until heated through. You may need to thin the soup with more broth to reach the desired consistency.
Can I Use a Different Pasta?
We use cheese ravioli in this soup recipe to keep it vegetarian, but you can also use a meat-filled ravioli. Or, swap the ravioli entirely and use fresh cheese- or meat-filled tortellini instead. Tortellini are more delicate than ravioli, so be sure to stir gently to avoid breaking them apart.
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil2 cups frozen bell pepper and onion mix, thawed and diced2 cloves garlic, minced1/4 teaspoon crushed red pepper, or to taste (optional)1 28-ounce can crushed tomatoes, preferably fire-roasted1 15-ounce can vegetable broth or reduced-sodium chicken broth1 ½cupshot water1teaspoondried basil or marjoram1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat2 cups diced zucchini, (about 2 medium)Freshly ground pepper to taste
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
2 cups frozen bell pepper and onion mix, thawed and diced
2 cloves garlic, minced
1/4 teaspoon crushed red pepper, or to taste (optional)
1 28-ounce can crushed tomatoes, preferably fire-roasted
1 15-ounce can vegetable broth or reduced-sodium chicken broth
1 ½cupshot water
1teaspoondried basil or marjoram
1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat
2 cups diced zucchini, (about 2 medium)
Freshly ground pepper to taste
DirectionsHeat 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.Originally appeared: EatingWell Soups Special Issue April 2016; updated October 2022
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.
Originally appeared: EatingWell Soups Special Issue April 2016; updated October 2022
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Nutrition Facts(per serving)261Calories8gFat33gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
