Tomato-Cheese Ravioli SoupUser Submitted Recipe
1 (14.5-ounce) can diced tomatoes with Italian herbs
1 (14-ounce) can vegetable broth
1/2 teaspoon Italian seasoning
1 medium zucchini (rinsed)
1 (24-ounce) bag frozen cheese-filled ravioli
1/4 teaspoon fresh ground black pepper
shredded Parmesan cheese (optional)
1. Stir together in large saucepan: tomatoes, broth, and Italian seasoning. Cover and bring to a boil on high. Reduce to medium and simmer 5 minutes.
2. Cut ends off zucchini, quarter, and cut into 1-inch chunks.
3. Stir in remaining ingredients (except cheese); cover and cook 10 more minutes, stirring occasionally, until pasta is tender and soup is hot. Serve topped with Parmesan cheese.