Ravioli & Vegetable Soup

Servings: 4

If you’re a pasta fan, this vegetarian soup will blow your mind! A cross between cheese ravioli and tomato soup, it’s a super-simple weeknight recipe: The most difficult part of this dish is waiting for it to cool before diving in. If you prefer tortellini instead of ravioli, or just feel like experimenting, try swapping them.

INGREDIENTS

1 tablespoon extra-virgin olive oil
2 bell peppers, diced
1 onion, diced
2 garlic cloves, minced
¼ teaspoon crushed red pepper flakes
1 (28-oz.) can crushed tomatoes
1 (16-oz.) can vegetable broth
1½ cups hot water
1 teaspoon dried basil
9 ounces frozen whole-wheat cheese ravioli
2 medium zucchinis, diced
½ teaspoon ground black pepper

INSTRUCTIONS

1. Heat the olive oil in a saucepan over medium-high heat. Add the bell peppers, onion, red pepper flakes, and garlic and cook for 2–3 minutes, until the onions soften.
2. Add the tomatoes, broth, water, and basil and bring to a boil.
3. Add the ravioli and cook, stirring occasionally, for 8–9 minutes, then add the zucchini. Return the soup to a boil and cook for an additional 3 minutes, until the zucchini is tender. Season with pepper.
4. Remove from the heat and allow to cool for 5 minutes before serving

NUTRITION • per one serving • 

Calories 261
Total Fat 8.3 g 10%
Saturated Fat 3 g 15%
Polyunsaturated Fat 0.8 g —
Monounsaturated Fat 3.1 g —
Trans Fat — 
Cholesterol 28.4 mg 10%
Sodium 354.4 mg 15%
Total Carbohydrates 32.6 g 12%
Dietary Fiber 7 g 25%
Total Sugars 11.8 g —
Protein 10.6 g 22%
Vitamin A 477 mcg 50%
Vitamin C 24 mcg 25%
Vitamin D 0.4 mcg 2%
Potassium 731.9 mg 15%
Calcium 97.4 mg 8%
Iron 5 mg 30%

This AMAZING Recipe can be found in my new The Mediterranean Refresh Under 30 Minutes cookbook here