Ravioli with Fresh Vegetable Soup Recipe

Name: Ravioli with Fresh Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 1 cup onions freshly diced; 1 cup sweet red bell peppers or green, yellow, freshly diced; 3 cloves garlic more or less as needed; 1/4 teaspoon cayenne pepper or to taste, optional; 28 ounces tomatoes freshly crushed, or you can use canned; 15 ounces chicken broth, low salt or vegetable broth, about 1 can; 1 1/2 cups water hot; 1 tablespoon basil freshly chopped, or 1 teaspoon dried; 9 ounces ravioli whole wheat, you can make your own or packaged; 2 each zucchini diced, medium size, about 2 cups; 1 x black pepper freshly ground to taste

Servings: persons

1 tablespoon canola oil
1 cup onions freshly diced
1 cup sweet red bell peppers or green, yellow, freshly diced
3 cloves garlic more or less as needed
1/4 teaspoon cayenne pepper or to taste, optional
28 ounces tomatoes freshly crushed, or you can use canned
15 ounces chicken broth, low salt or vegetable broth, about 1 can
1 1/2 cups water hot
1 tablespoon basil freshly chopped, or 1 teaspoon dried
9 ounces ravioli whole wheat, you can make your own or packaged
2 each zucchini diced, medium size, about 2 cups
1 x black pepper freshly ground to taste

1
Heat oil in a large saucepan over medium heat.
2
Add onion, garlic and crushed red pepper (if using) and cook, stirring, for 1 minute, then add bell pepper, stiring, for another 1 pr 2 minutes.
3
Add tomatoes, broth, water and basil, bring to a rolling boil over high heat.
4
Add ravioli and cook for 3 minutes (it should be less than the package directions, later will go on cooking).
5
Add zucchini; return to a boil.
6
Cook until the zucchini is crisp and tender, about 3 to 5 minutes.
7
Season with black pepper.
8
Serve warm.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 tablespoon canola oil, 1 cup onions freshly diced, 1 cup sweet red bell peppers or green, yellow, freshly diced, 3 cloves garlic more or less as needed, and more.

Yes, Ravioli with Fresh Vegetable 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.

That's it — enjoy your meal!

Ravioli with Fresh Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions