Heat oil in a large saucepan over medium heat. Add peppers, onion, garlic, and crushed red pepper and cook, stirring, for 1 minute.
Recipe
Author
Hy-Vee Dietitians
Save Options
Description
Fuel your family with this flavorful weeknight recipe that’s SOUPer duper: Ravioli and Vegetable Soup.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Gustare Vita extra-virgin olive oil | ||
| 1 c. bell pepper, diced | ||
| 1 c. onion, chopped | ||
| 2 clove(s) garlic , minced | ||
| ¼ tsp. Hy-Vee crushed red pepper, or to taste | ||
| 1 (28-oz.) can Hy-Vee fire-roasted crushed tomatoes | ||
| 1 (16.9-oz.) carton Smart Chicken organic classic chicken bone broth | ||
| 1 ½ c. water | ||
| 1 tsp. dried basil | ||
| 1 (6-to-9-oz.) pkg. fresh or frozen cheese ravioli, or meat ravioli, if desired | ||
| 2 c. zucchini, diced | ||
| Freshly ground pepper, to taste |
Things To Grab
- Large saucepan
Directions
Add tomatoes, broth, water, and basil; 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.
Recipe Source:
Healthy You, adapted from EatingWell.com