Ravioli & Vegetable Soup
If your kids love ravioli, they will surely enjoy this traditional Italian dish turned into soup!
Prep: 10 mins. Cook Time: 30 mins.
Ingredients:
1 Tbsp. olive oil
1 cup diced, fresh bell peppers & onions
2 tsp. minced garlic
1 (14.5 oz.) can crushed fire roasted tomatoes
1 (14.5 oz.) can crushed tomatoes
1 (15 oz.) can unsalted chicken or vegetable broth (I like to use Kitchen Basics brand)
1 1/2 cups hot water
1 tsp. dried marjoram
1-2 (6-9 oz.) packages frozen mini cheese ravioli
1 cup cooked carrot coins
Parsley and freshly ground pepper to taste
Directions:
1. Heat oil in a large saucepan over medium heat. Add peppers, onions, & garlic; cook, stirring for about 1 minute.
2. Place both cans of tomatoes in a blender and pulse until tomato pieces are finely chopped.
3. Add tomatoes, chicken broth, water, carrots and marjoram; over high heat bring to a rolling boil.
4. Add ravioli and cook about 5-7 mins or until ravioli starts floating on the top of the soup.
5. Season with parsley freshly ground pepper.
Photo credit: Valley Nutrition & Wellness, LLC/Jessica Clark, RD, LDN