Ravioli Soup

Ravioli Soup

photo by recipe author

Servings: 4-6
Preparation Time: 40-45 minutes

• 2 tablespoons extra virgin olive oil or coconut oil
• 1 large onion, diced
• 2 large carrots, diced small
• 1 large or 2 small zucchini, halved lengthwise & cut into half moons
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 teaspoon granulated garlic
• ½ teaspoon red pepper flakes
• 1 teaspoon pink salt
• 1 teaspoon pepper
• 2 cups jarred or canned organic diced tomatoes
• ¼ cup grated Parmesan cheese, plus more for garnish
• 1 quart chicken broth
• 1 ½ cups water
• 1 ½ cups mini cheese ravioli (regular or gluten free)

Heat the oil over medium heat in a large soup pot. Add the onions, carrots and zucchini. Sauté until vegetables are softened, 8-10 minutes.

Mix in the basil, oregano, garlic, red pepper, salt & pepper, and stir 1-2 minutes to release their flavors. Stir in the diced tomatoes, Parmesan, broth and water and bring to a boil.

Add the mini raviolis and bring the soup back up to boiling. Reduce the heat to medium, and simmer until the ravioli is completely cooked through, 15-18 minutes (or according to package directions).

Adjust salt & pepper if needed and serve garnished with extra Parmesan cheese.

Stephanie from Rio Rancho, NM won $50 for this recipe and photo! Submit your recipes and photos here!