Cooking with Kim – making ravioli vegetable soup.

Making ravioli vegetable soup

Here’s a soup made with vegetables and ravioli, to add some heartiness to the light dish. Like all soups, this is a great dish to enjoy on a cold evening, and utilizes frozen vegetables to cut the prep time. Soups are always a great way to get your daily requirements for vegetables, and the broth fills you up on fewer calories. recommends – as does Kim – using whole-wheat ravioli to boost the nutritional value of the soup.


  • 1 tablespoon extra-virgin olive oil
  • 2 cups frozen bell pepper and onion mix, thawed and diced
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper, or to taste (optional)
  • 1 28oz. can of crushed tomatoes
  • 1 28-ounce can vegetable broth or reduced-sodium chicken broth
  • 1 1/2 cups hot water
  • 1 teaspoon dried basil
  • 1 6- to 9- ounce package fresh or frozen whole-wheat cheese or meat ravioli
  • 2 cups diced zucchini (about 2 medium)
  • Freshly ground pepper to taste

Preparation: Heat oil in a large saucepan or Dutch oven 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 and bring to a rolling boil over high heat. Add ravioli and cook for 3 minutes less than the package directions. Add zucchini and return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.