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Vegetable Ravioli Soup
Course
Soup
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
6
servings
Author
Joe Boyle
Ingredients
2
tbsp
olive oil
1
red pepper
, diced
1/4
lg red onion
, diced
4
cloves
garlic
, minced
2 14.5
oz
. cans Hunts fire roasted diced tomatoes
3 1/2
cups
water
1
tbsp
Better than Bouillon seasoned vegetable base
, (or 2 cups vegetable broth, 1 1/2 cups water)
1
tsp
dried basil
4
sprigs fresh thyme
, tied into a bunch
2
small zucchini
, diced
9
oz
.frozen cheese ravioli
Instructions
In a large stock pot or dutch oven on medium heat, add olive oil and add onion and pepper, stirring 4 to 5 mins
Add the garlic until fragrant, 30 secs, and add tomatoes, water, bouillon, basil and thyme and bring to a boil.
Add ravioli to boiling water, 3 mins
Add diced zucchini for 3 minutes
Turn off the heat, remove the thyme and let the soup rest for 5 minutes.
Serve hot with fresh made bread.