Italian Vegetable-Ravioli Soup

(from BALOWE’s recipe box)

Source: RecipeThing user saymyname

Serves 6 people

Categories: 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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