Categories: Main Dish, Soup

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped yellow onion
• 1 cup chopped red bell pepper
• 3 garlic cloves, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 5 1/2 cups chicken stock or 5 1/2 cups chicken broth
• 1 carrot, chopped
• 1 (9 ounce) package fresh cheese ravioli
• 2 small zucchini, chopped
• fresh grated parmesan cheese

Directions

1. In a large Dutch oven over medium heat, warm the oil.

2. Add in onion, bell pepper, garlic, basil, oregano, red pepper flakes, and salt; stir/saute 5-6 minutes or until vegetables are tender.
3. Add in stock and carrot; lower heat to medium-low and simmer, covered, for 10 minutes.
4. Increase heat and bring soup to a boil.
5. Add in ravioli and zucchini; cook, uncovered, 6-7 minutes or until ravioli is tender.
6. Ladle in to individual soup bowls and sprinkle with parmesan cheese.

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