1(14.5 ounce) can fat-free chicken broth or vegetable broth
1chicken bouillon cube
1tsp.dried Italian seasoning(Alisha's souper secret: I always use the seasoning from an actual Italian seasoning packet instead of from the kind you get in the spices aisle, because it has more flavor)
3cupsfrozen mini cheese ravioli(about 12 ounces)
1zucchini,chopped into bite size pieces
1/4tsp.freshly ground pepper,more or less according to taste
Instructions
Combine tomatoes, broth, bouillon cube, and Italian seasoning in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 5 minutes.
Chop up zucchini.
Add ravioli, zucchini, and pepper; bring to a boil. Cover, reduce heart, and simmer 7 minutes or until pasta and zucchini are tender.
Sprinkle with Parmesan cheese, if desired.
Nutrition Facts
Tomato & Cheese Ravioli Soup
Amount Per Serving (1 cup)
Calories 179Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 18mg6%
Sodium 341mg15%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 5g6%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.