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Light Tomato Ravioli Soup
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fresh bell pepper
small can diced tomatoes
chicken broth or vegetable broth
ground black pepper
package 9 oz frozen cheese ravioli
whole-wheat if available
diced zucchini or cousa squash
You will also need:
non stick large skillet
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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