Easy ravioli soup
Print Recipe

Light Tomato Ravioli Soup

Author: Petro


  • 1 tablespoon olive oil
  • 1 cup fresh bell pepper diced
  • 1 cup mixed vegetables frozen
  • 1 large onion diced small
  • 3 cloves garlic minced
  • 1 small can diced tomatoes¬†
  • 15 oz chicken broth or vegetable broth
  • 2 cups hot water
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon dried marjoram
  • 1 package 9 oz frozen cheese ravioli whole-wheat if available
  • 2 cups diced zucchini or cousa squash

You will also need:

  • non stick large skillet
  • bamboo spatula
  • soup pot


  • Heat oil in a large skillet over medium heat.
  • Add pepper, onions and frozen vegetables and roast until a little soft, about 3 minutes.
  • Add garlic and ground pepper and roast, stirring, for 1 minute.
  • Transfer to a soup pot.
  • Place soup pot over high heat and add diced tomatoes, broth of choice, water and marjoram; bring to a boil.
  • Add ravioli and cook for 3 minutes less than the package directions.
  • Time to add zucchini and cook about 3 minutes.¬†
  • Serve the soup warm, with sour cream or yogurt and pickled chili peppers (all optional)