This comforting soup is from a Cooking Light Cookbook that I own. It is the 5 Ingredient 15 Minute Cookbook (1999) by Cooking Light. I love the simplicity of the recipes in the book. I whipped this up for lunch for my husband and I. I changed it up a little, adding yellow squash and a little Parmesan Cheese to serve; I also nearly doubled the recipe because I like left overs and the kids thought they wanted to have some- then they changed their mind and I had extra extra. It is an easy recipe to make however and best of all ready in a snap!
Tomato-Cheese Ravioli Soup
Serves 6
adapted from Cooking Light 5 Ingredient 15 Minute Cookbook pg 81
Ingredients:
- 2 (14 1/2 oz) cans stewed tomatoes
- 3 cups reduced sodium chicken broth
- 1/2 tsp basil
- 1/2 tsp oregano
- 1 large package refrigerated Buitoni 5 cheese ravioli (family size)
- 1 small zucchini
- 2 small yellow squash
- 1/4 tsp freshly ground pepper
- Parmesan cheese
Preparation:
Combine the stewed tomatoes, chicken broth, basil and oregano. Bring to a boil and cover, reducing the heat. Simmer for about 5 minutes. Add your ravioli, zucchini, yellow squash, and ground pepper. Bring to a boil again. Reduce the heat again and cover to simmer for about 8 minutes. Ladle the soup into bowls and sprinkle with Parmesan cheese and a grind of freshly ground pepper.
