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5
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Light Tomato Ravioli Soup
Author:
Petro Neagu
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Ingredients
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
Instructions
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)
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