Don’t you love a good hearty ravioli soup? This is one of my husband’s favorite soups that I make. This Tomato and Cheese Ravioli Soup was inspired by a recipe in the Cooking Light Five Ingredient, Fifteen Minute cookbook. I LOVE this cookbook! Try this recipe and you will see why. My favorite cookbooks are big, have great pictures, have easy recipes, use ingredients I have heard of, and offer healthy recipes that don’t take forever to make. You too? If this sounds like you, check out the Cooking Light Five Ingredient, Fifteen Minute cookbook on Amazon to read more about it.

A little bit about this ravioli soup.

This recipe has two basic, easy steps:

1. Chop zucchini.
2. Cook the stuff.

The secret is in the seasoning.

This is a warm, satisfying soup with the freshness of vegetables and heartiness of ravioli, but the Italian seasoning is where it’s at. Do you want to make this soup climb up the Tastiness chart a couple of notches? If so, I have to let you in on a little secret: Skip the Italian seasoning from the seasonings aisle and go for the Italian salad dressing mix seasoning packet in the salad dressing aisle. Just trust me. (There’s even a chart I made below to prove this! If there is a chart that says, “According to studies,” it has to be true, right?)  😉 I have tried this soup many, many times, and I have done it both ways. The flavor of this soup is in the seasoning, so use the good stuff.

This is the stuff I am talking about right here:

Good Seasons Italian Salad Dressing & Recipe Mix

But what about that extra seasoning?

I know what you are thinking, “But, Alisha, what do I do with the extra seasoning in the packet? I’m only using 1 teaspoon, so I will have some left.” I’m one step ahead of you. The nice thing about this soup tasting so good is that you are going to make it more than once, so save the seasoning for the next time you make this ravioli soup. Keep the seasoning in the packet, fold down the top, and put the packet in a clear ziploc sandwich bag. You could even use a sharpie marker to label the outside of the bag with the date you opened it.

Here is what you need to make this yumminess:

2 (14.5 oz.) cans diced tomatoes
1 (14.5 oz.) can fat-free chicken broth or vegetable broth
1 chicken bouillon cube
1 tsp. dried Italian seasoning (Don’t forget Alisha’s souper secret: Use the seasoning from an actual Italian dressing seasoning packet instead of the kind you get in the spices aisle.)
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
Grated Parmesan Cheese, optional

Here is what you do:

Combine tomatoes, broth, bouillon cube, and Italian seasoning in a large saucepan; bring to a boil. Cover, reduce heat, and simmer for five minutes.

Chop up zucchini. This is the easiest, most efficient way I have found to chop a zucchini into bite-size pieces.
Cut the ends of the zucchini and cut down the middle a long cut going the length of the zucchini, and then cut each of those in half length-wise, like this:

Then, chop into quarter-inch to half-inch pieces, like this:

 
Add ravioli, zucchini, and pepper; bring to a boil. Cover, reduce heart, and simmer for seven minutes or until pasta and zucchini are tender.

Sprinkle with Parmesan cheese, if desired.

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

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Print Recipe

5 from 3 votes

Tomato & Cheese Ravioli Soup

4 Green, 4 Blue, and 4 Purple points per serving.

Makes: 6 servings

Calories: 179

Author: Alisha Hughes

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.

Makes 6 servings.
Each serving is 1 cup.
Just 4 Green, 4 Blue, and 4 Purple points per serving.