Italian Vegetable-Ravioli Soup Recipe

Name: Italian Vegetable-Ravioli Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 cup chopped yellow onion; 1 cup chopped red bell pepper; 3 garlic cloves, minced; ½ teaspoon dried basil; ½ teaspoon dried oregano; ¼ teaspoon crushed red pepper flakes; 1 teaspoon salt; 5 ½ cups chicken stock or 5 ½ cups chicken broth; 1 carrot, chopped; 1 (9 ounce) packagefresh cheese ravioli; 2 small zucchini, chopped; fresh grated parmesan cheese

Servings: persons

1 tablespoon olive oil
1 cup chopped yellow onion
1 cup chopped red bell pepper
3 garlic cloves, minced
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
1 teaspoon salt
5 ½ cups chicken stock or 5 ½ cups chicken broth
1 carrot, chopped
1 (9 ounce) packagefresh cheese ravioli
2 small zucchini, chopped
fresh grated parmesan cheese

1
In a large Dutch oven over medium heat, warm the oil.
2
Add in onion, bell pepper, garlic, basil, oregano, red pepper flakes, and salt; stir/saute 5-6 minutes or until vegetables are tender.
3
Add in stock and carrot; lower heat to medium-low and simmer, covered, for 10 minutes.
4
Increase heat and bring soup to a boil.
5
Add in ravioli and zucchini; cook, uncovered, 6-7 minutes or until ravioli is tender.
6
Ladle in to individual soup bowls and sprinkle with parmesan cheese.

850

kcal

Calories

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 cup chopped yellow onion, 1 cup chopped red bell pepper, 3 garlic cloves, minced, and more.

Yes, Italian Vegetable-Ravioli Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Vegetable-Ravioli Soup

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