Best Ravioli And Vegetable Soup Recipes

RAVIOLI AND VEGETABLE SOUP

Ravioli and Vegetable Soup image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon extra-virgin olive oil
1 small onion, diced
3 medium carrots, halved lengthwise and sliced
3 stalks celery, sliced
1 teaspoon chopped fresh thyme
2 cups fat-free low-sodium beef or vegetable broth
1 9-ounce package small cheese ravioli
1 small bunch escarole or 5 cups spinach, roughly chopped
Kosher salt and freshly ground pepper
3 tablespoons grated parmesan cheese
8 slices whole-wheat baguette

Steps:

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery and thyme and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the broth and 3 cups water and increase the heat to high. Cover and bring to a boil, then add the ravioli. Reduce the heat to medium and simmer until the ravioli are tender (see label for approximate cooking time).
Add the escarole to the soup and cook, stirring, until wilted. Season with salt and pepper. Ladle the soup into bowls and sprinkle with the cheese. Serve with the bread.

RAVIOLI AND VEGETABLE SOUP

Ravioli and Vegetable Soup image

Make and share this Ravioli and Vegetable Soup recipe from Food.com.

Provided by wirkwoman1

Categories Lunch/Snacks

Time 30m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
2 cups frozen onion and three pepper blend, thawed and diced
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes (to taste)
1 (28 ounce) can crushed tomatoes, preferably fire roasted
1 (15 ounce) can vegetable broth or 1 (15 ounce) can chicken broth
1 1/2 cups hot water
1 teaspoon dried basil or 1 teaspoon dried marjoram
1 (9 ounce) package cheese ravioli or 1 (9 ounce) package meat ravioli
2 medium zucchini, diced or 2 cups diced zucchini
fresh ground black pepper, to taste

Steps:

Heat oil in large saucepan or dutch oven over medium heat. Add pepper/onion mix, garlic and crushed red pepper 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 that the package directions.
Add zucchini and return to a boil. Cook until the zucchini is tender crisp, about 3 minutes.
Season with pepper.

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