Ravioli & Vegetable Soup

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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 cups frozen bell pepper and onion mix, thawed and diced
  • 2 cloves garlic, minced
  • ¼ teaspoon crushed red pepper
  • 1 28-ounce can crushed tomatoes
  • 1 15-ounce can vegetable broth or reduced-sodium chicken broth
  • 1½ cups hot water
  • 1 teaspoon dried basil
  • 1 6-ounce package fresh or frozen cheese ravioli
  • 2 medium zucchini, diced

Directions

  1. Heat oil in a large saucepan over medium heat. Add pepper-onion mix, garlic and crushed red pepper (if using) and cook, stirring, for 1 minute. Add tomatoes, broth, water and basil; bring to a boil over high heat. Add ravioli and cook for 3 minutes less than the package directions. Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes.

Enjoy!

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