Italian Vegetable-ravioli Soup

Total Time: 43 mins Preparation Time: 30 mins Cook Time: 13 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 cup chopped yellow onion
• 1 cup chopped red bell pepper
• 3 garlic cloves, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 5 1/2 cups chicken stock or 5 1/2 cups chicken broth
• 1 carrot, chopped
• 1 (9 ounce) package fresh cheese ravioli
• 2 small zucchini, chopped
• fresh grated parmesan cheese

Recipe

• 1 in a large dutch oven over medium heat, warm the oil.
• 2 add in onion, bell pepper, garlic, basil, oregano, red pepper flakes, and salt; stir/saute 5-6 minutes or until vegetables are tender.
• 3 add in stock and carrot; lower heat to medium-low and simmer, covered, for 10 minutes.
• 4 increase heat and bring soup to a boil.
• 5 add in ravioli and zucchini; cook, uncovered, 6-7 minutes or until ravioli is tender.
• 6 ladle in to individual soup bowls and sprinkle with parmesan cheese.