Tomato & Cheese Ravioli Soup
4 Green, 4 Blue, and 4 Purple points per serving.
Makes: 6 servings
Calories: 179
Ingredients
- 2 (14.5 ounce) cans diced tomatoes
- 1 (14.5 ounce) can fat-free chicken broth or vegetable broth
- 1 chicken bouillon cube
- 1 tsp. 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)
- 3 cups frozen mini cheese ravioli (about 12 ounces)
- 1 zucchini, chopped into bite size pieces
- 1/4 tsp. 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.