Ravioli Soup with Grated Zucchini

Ravioli Soup with Grated Zucchini
Servings: 4


  • 16 ounces no-added salt chicken or vegetable broth
  • 9 ounces cheese ravioli
  • 1 large zucchini
  • 1/4 cup diced red pepper
  • Parmesan to taste

Make It

1. In a stockpot, bring the broth to a boil. Add the ravioli and let it cook according to the package instructions.

2. Meanwhile, grate the zucchini with a cheese grater.

3. When the pasta is almost fully cooked, add the zucchini to the soup and cook it for one or two minutes more.

4. Season the soup with diced red pepper, shredded Parmesan cheese, and black pepper to taste before serving, if desired.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 222, Fat, total (g): 6, sat. fat (g): 4, carb. (g): 30, fiber (g): 3, pro. (g): 11, sodium (mg): 412, calcium (mg): 102, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.