Italian Ravioli Soup

Photo: flickr user pasta della casa

Ingredients

2 cups frozen ravioli (meat or cheese)

1 tablespoon olive oil

1 medium onion chopped

Salt to taste

Freshly-ground black pepper to taste

1 pkt frozen Italian vegetables - (16 oz)

5 cups fat-free reduced-sodium chicken broth

Boil the ravioli according to package directions. Drain and set aside.

In a large saucepot over medium-high heat, heat the olive oil. Add the onions and seasonings. Cook for 2 to 3 minutes.

Add the Italian vegetables and cabbage. Cook for another 3 to 4 minutes. Add broth and ravioli. Cook for another 15 minutes.

This recipe yields 6 servings.

Serving size: about 1 cup.

6.0 servings

Thursday, December 10, 2009 - 11:42pm

Anonymous