This hearty, filling Minestrone Soup with Cheese Ravioli is a fun twist on a classic soup. Vegetarian, family friendly and only 30 minutes needed.
Course Main Course
Cuisine American
Keyword minestrone soup
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 6servings
Author Meg's Everyday Indulgence
Ingredients
1Tbsp.olive oil
1/4cupchopped onion
1cupsliced carrot (about 1 medium)
1cupsliced celery (about 2 stalks)
1 1/2cupssliced zucchini (sliced into half moons)
1tsp.kosher salt
1/2tsp.pepper
2tsp.dried basil
1tsp.dried thyme
1tsp.dried oregano
28oz.can crushed tomatoes
4cupsvegetable stock
16 oz.can kidney beans, drained and rinsed
20oz.package refrigerated cheese ravioli
Instructions
Heat a large dutch oven or pot over medium heat. Add olive oil. Once hot, add onion, carrot and celery. Saute for 3 minutes. Add zucchini and salt and cook another 3 minutes, stirring occasionally. Season with basil, thyme and oregano.
Stir in crushed tomatoes, vegetable stock and beans. Bring to a simmer. Add ravioli and cook for 7 minutes (or amount of time listed on the package).