Ravioli & Vegetable Soup

4.8

(65)

59 Reviews

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. Serve this healthy ravioli soup with a side salad.

Nancy Baggett

Updated on April 18, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Breana Lai Killeen, M.P.H., RD

Active Time:

25 mins

Total Time:

25 mins

Servings:

Yield:

4 servings, about 2 cups each

Nutrition Profile:

Healthy Pregnancy Healthy Aging Healthy Immunity Low-Sodium High-Fiber Vegetarian

Jump to Nutrition Facts

How to Store Ravioli Soup

Cover and refrigerate the soup for up to 3 days. To reheat, microwave or reheat in a saucepan over low heat until heated through. You may need to thin the soup with more broth to reach the desired consistency.

Can I Use a Different Pasta?

We use cheese ravioli in this soup recipe to keep it vegetarian, but you can also use a meat-filled ravioli. Or, swap the ravioli entirely and use fresh cheese- or meat-filled tortellini instead. Tortellini are more delicate than ravioli, so be sure to stir gently to avoid breaking them apart.

Additional reporting by Alex Loh

Cook Mode (Keep screen awake)

Ingredients

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 ½ 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

Directions

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.

Originally appeared: EatingWell Soups Special Issue April 2016; updated October 2022

Nutrition Facts (per serving)

261	Calories
8g	Fat
33g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size about 2 cups
Calories 261
% Daily Value *
Total Carbohydrate 33g	12%
Dietary Fiber 7g	25%
Total Sugars 12g
Protein 11g	21%
Total Fat 8g	11%
Saturated Fat 3g	15%
Cholesterol 28mg	9%
Vitamin A 2279IU	46%
Vitamin C 24mg	27%
Folate 16mcg	4%
Sodium 354mg	15%
Calcium 97mg	7%
Iron 5mg	28%
Magnesium 15mg	4%
Potassium 732mg	16%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.