Ravioli & Vegetable Soup - Mature Health Center

Information you need to live a happy, worry-free retirement!

Originally published October 22, 2013, last updated August 26, 2014

Ravioli & Vegetable Soup

Ravioli and Vegetable Soup

Servings: 4 servings, about 2 cups each
Preparation time: 25 minutes
Total time: 25 minutes

Fresh or frozen ravioli cook in minutes and turn this light vegetable soup into a main course. Look for whole-wheat or whole-grain ravioli in the refrigerated or frozen section of the supermarket. Tortellini can be used instead of ravioli as well.


  • 1 tablespoon extra-virgin olive oil 
  • 2 cups frozen bell pepper and onion mix , thawed and diced
  • 2 cloves garlic , minced 1/4 teaspoon crushed red pepper , or to taste (optional)
  • 1 28-ounce can crushed tomatoes , preferably fire-roasted
  • 1 15-ounce can vegetable broth or reduced-sodium chicken broth 
  • 1 1/2 cups hot water 
  • 1 teaspoon dried basil or marjoram 
  • 1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli , preferably whole-wheat
  • 2 cups diced zucchini , (about 2 medium)  
  • Freshly ground pepper to taste 


  • Heat oil in a large saucepan or Dutch oven over medium heat.
  • Add pepper-onion mix, garlic and crushed red pepper (if using) 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 than the package directions.
  • Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes.
  • Season with pepper.

Per serving  Calories: 264; Carbohydrates: 38g; Fat: 9g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Protein: 11g; Cholesterol: 28mg; Dietary Fiber: 7g; Sodium: 762mg;

Compare Medicare Prescription Drug Plans to Control Costs