This is a superb soup – the broth is so rich and full bodied it could almost be used as a tomato sauce if you thickened it up some. The ravioli are a great addition as the cheesiness mixes so well with the tomato based broth. Any cheese pasta would do well here, but the ravioli makes it just a little different and oh so yummy !

4 servings
274 calories per serving

1 T olive oil
2 c frozen bell pepper and onion mix, thawed and diced
2 cloves garlic, minced
1/4 t crushed red pepper
28 oz. can crushed tomatoes
32 oz. vegetable broth
1 c hot water
1 t basil flakes
1 t oregano flakes
9 oz. frozen cheese ravioli
2 c diced zucchini
Salt and pepper to taste

Heat oil in a large soup pot and add peppers, onions, garlic and red pepper. Saute for 4 minutes then add tomatoes, broth, water and spice. Bring to a boil and add ravioli and cook 3 minutes less than the package instructions. Add zucchini, return to boil and cook another 3 minutes. Garnish with some parmesan cheese if you would like (not included in calorie count).