RAVIOLI AND VEGETABLE SOUP
Make and share this Ravioli and Vegetable Soup recipe from Food.com.
Provided by wirkwoman1
Categories Lunch/Snacks
Time 30m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large saucepan or dutch oven over medium heat. Add pepper/onion mix, garlic and crushed red pepper and cook, stirring, for 1 minute.
- Add tomatoes, broth, water and basil (or marjoram).
- Bring to a rolling boil over high heat.
- Add ravioli and cook for 3 minutes less that the package directions.
- Add zucchini and return to a boil. Cook until the zucchini is tender crisp, about 3 minutes.
- Season with pepper.
RAVIOLI AND VEGETABLE SOUP
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery and thyme and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the broth and 3 cups water and increase the heat to high. Cover and bring to a boil, then add the ravioli. Reduce the heat to medium and simmer until the ravioli are tender (see label for approximate cooking time).
- Add the escarole to the soup and cook, stirring, until wilted. Season with salt and pepper. Ladle the soup into bowls and sprinkle with the cheese. Serve with the bread.
RAVIOLI SOUP
My family's love of pasta dishes inspired my to create this thick and hearty soup. People always rave about the rich tomato base and tender pockets of cheese-filled ravioli. -Shelley Way, Cheyenne, Wyoming
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, tomato paste, onions, parsley, garlic, basil, sugar, oregano, onion salt, salt, pepper and thyme; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Cook ravioli according to package directions; drain. Add to soup and heat through. Stir in the Parmesan cheese. Sprinkle with additional parsley if desired.
Nutrition Facts : Calories 235 calories, Fat 8g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 542mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein.
RAVIOLI SOUP
Ravioli in chicken broth. A great way to use up any extra veggies or leftover meats hanging around in the fridge. Use any kind of ravioli you like. Oyster sauce can substitute for soy sauce.
Provided by RAFTERMANIA
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water and bouillon cube to a boil. Place ravioli in the pot, and cook 5 minutes, stirring occasionally. Mix in spinach, mushrooms, carrot, frozen peas and carrots, olive oil, and soy sauce; cook for 5 minutes, until vegetables are tender. Season with salt and pepper.
Nutrition Facts : Calories 319 calories, Carbohydrate 40 g, Cholesterol 45.1 mg, Fat 11.9 g, Fiber 4.3 g, Protein 14.2 g, SaturatedFat 4.6 g, Sodium 517.3 mg, Sugar 3 g
CHEESE RAVIOLI WITH VEGGIES
When pasta and veggies are on the menu, my sons get to the table fast. The frozen medley is so convenient, but sometimes I throw in peas, corn, broccoli or zucchini instead. -Amy Burns, Charleston, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Fill a 6-qt. stockpot two-thirds full with water; bring to a boil. Add ravioli and vegetables; return to a boil. Cook 6-8 minutes or until ravioli and vegetables are tender; drain., Gently stir in butter. Sprinkle with seasoning blend and cheese.
Nutrition Facts : Calories 339 calories, Fat 15g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 391mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 3g fiber), Protein 15g protein.
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