Ravioli & Vegetable soup

Cook time: 20  |  Prep Time: 5 min  | Serving: 2


  • 1 tablespoon extra-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)
  • 28 ounce can crushed tomatoes, preferably fire-roasted
  • 15 ounce can vegetable broth or reduced-sodium chicken broth
  • 1 1/2 cups hot water
  • 1 teaspoon dried basil or marjoram
  • 6 to 9 ounce package fresh or frozen cheese ravioli, preferably whole-meat
  • 2 cups diced zucchini (about 2 medium)


  • 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; 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.


Tortellini can be used instead of ravioli as well.

A.k.a Ravioli (Malay), Húntún (Chinese), Ravioli (Tamil)




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