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

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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.

*** Explore more Ravioli And Vegetable Soup Recipes »

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