Italian Vegetable-Ravioli Soup |
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Prep Time: 30 Minutes Cook Time: 13 Minutes |
Ready In: 43 Minutes Servings: 6 |
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A hearty main dish soup. Ingredients:
1 tablespoon olive oil |
1 cup chopped yellow onion |
1 cup chopped red bell pepper |
3 garlic cloves, minced |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/4 teaspoon crushed red pepper flakes |
1 teaspoon salt |
5 1/2 cups chicken stock or 5 1/2 cups chicken broth |
1 carrot, chopped |
1 (9 ounce) package fresh cheese ravioli |
2 small zucchini, chopped |
fresh grated parmesan cheese |
Directions:
1. In a large Dutch oven over medium heat, warm the oil.
2. Add in onion, bell pepper, garlic, basil, oregano, red pepper flakes, and salt; stir/saute 5-6 minutes or until vegetables are tender.
3. Add in stock and carrot; lower heat to medium-low and simmer, covered, for 10 minutes.
4. Increase heat and bring soup to a boil.
5. Add in ravioli and zucchini; cook, uncovered, 6-7 minutes or until ravioli is tender.
6. Ladle in to individual soup bowls and sprinkle with parmesan cheese.
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