This is one of my favorite fall and winter recipes. It is a great comfort soup without all of the guilt. The great thing about soups is you can customize them to your liking! Add some extra vegetables, flavored diced tomatoes or different styles of ravioli. Enjoy!
Serves: 4 | Serving Size: 1 1/4 cup
Ingredients:
- 1 – 14.5oz can diced tomatoes – any flavor
- 1 – 14.5oz can reduced sodium chicken broth
- 1/2 teaspoon Italian seasoning
- 3 cups Cheese ravioli
- 2 small zucchini – chopped
- 1/4 teaspoon ground pepper
Directions:
- Combine first 3 ingredients in a large saucepan; bring to a boil. Cover, reduce heat and simmer 5 minutes.
- Add ravioli, zucchini and pepper – bring to a boil. Cover, reduce heat and simmer about 8 minutes or until ravioli and zucchini are tender.
Nutrition Information:
Per serving: Calories: 317; Total Fat: 6g; Sodium: 653mg; Total Carbohydrates: 48g; Dietary Fiber: 1g; Protein: 15g
Nutrition Bonus: Potassium: 1245mg; Vitamin A: 45%; Vitamin C: 335%; Calcium: 5%; Iron: 11%
Adapted from: Cooking Light. “Tomato-Cheese Ravoli Soup.” 5 Ingredient – 15 minute Cook Book. Birmingham: Oxmoor House, Inc., 1999. 81. Print.
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