Friday, November 26, 2010

Tomato-Cheese Ravioli Soup

Makes 1 (1.25 cup) servings.

I have to start by saying that these pictures do not do this recipe justice. This is always going to be one of our family favorites. This recipe came from my Five Ingredient, Fifteen Minute cookbook. I LOVE this cookbook. Did I mention yet that it is definitely my favorites of all my cookbooks? It is. Try this recipe and you will see why. This recipe has two easy steps.

1 (14.5 oz.) can stewed tomatoes
1 (14.5 oz.) can chicken broth or vege broth
1/2 tsp. dried Italian seasoning (I always use it from an Italian seasoning packet, but I think the recipe intends that you just use regular seasoning)
3 cups frozen cheese ravioli (about 12 ounces)
1 small zucchini, sliced
1/4 tsp. freshly ground pepper

Step One:
Combine first three ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 5 minutes.

Step Two:
Add ravioli, zucchini, and pepper; bring to a boil. Cover, reduce heart, and simmer 7 minutes or until pasta and zucchini are tender.

Now, the question is: Will you use a fork or a spoon?!