Ravioli and Vegetable Soup
This soup transforms the traditionally heavy ricotta-stuffed, sauce-drenched ravioli into a veggie-packed, good-for-you meal. The key is using smaller, one-inch square ravioli to keep the size of the pasta consistent with the size of the zucchini and mushrooms. The tomatoes, zucchini, and mushrooms offer heart-healthy antioxidant and anti-inflammatory health benefits. For an extra dose of heart-healthy fiber, use whole-wheat ravioli.
Key Nutrients: Vitamin C, selenium, copper, molybdenum, biotin, manganese
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 8 ounces cremini mushrooms, stems removed, sliced into ½ thick pieces
- 1 28-ounce jar or can diced organic tomatoes
- 6 cups homemade or organic low-sodium chicken stock
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper
- Sea salt to taste
- Fresh ground black pepper
- 9 to 12-ounce package of fresh or frozen cheese ravioli
- 2 medium organic zucchini, cut into ¼ inch thick half moons
- 2 tablespoons grated parmesan cheese, divided, for garnish
- In a large stock pot or Dutch oven, heat olive oil over medium heat. Sauté onions until soft, about 5-7 minutes. Add garlic, sauté for one minute. Add mushrooms and sauté for an additional 5 minutes.
- Add tomatoes, broth, basil, oregano, and crushed red pepper. Bring to a boil and then simmer for 15 minutes. Add ravioli and cook three minutes less than package directions. Add zucchini for the remaining three minutes. Taste broth and season with salt and pepper, as needed. Ladle into bowls and garnish with a teaspoon of parmesan cheese.
Nutrition Facts (per serving)