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Publix Simple Meals

Tomato-Cheese Ravioli Soup With Stuffed Baguette

Servings:
Makes 4 Servings
Total Time:
30 minutes
Active Time:
30 minutes

Cooking Sequence


-- Preheat oven


-- Prepare soup through step 2; prepare baguette and begin to bake - 15 minutes


-- Complete soup and baguette; serve - 15 minutes


Cooking Instructions

Tomato-Cheese Ravioli Soup

Ingredients

1 (14.5-ounce) can diced tomatoes with Italian herbs

1 (14-ounce) can vegetable broth

1/2 teaspoon Italian seasoning

1 medium zucchini (rinsed)

1 (24-ounce) bag frozen cheese-filled ravioli

1/4 teaspoon fresh ground black pepper

shredded Parmesan cheese (optional)

Steps

1. Stir together in large saucepan: tomatoes, broth, and Italian seasoning. Cover and bring to a boil on high. Reduce to medium and simmer 5 minutes.

2. Cut ends off zucchini, quarter, and cut into 1-inch chunks.

3. Stir in remaining ingredients (except cheese); cover and cook 10 more minutes, stirring occasionally, until pasta is tender and soup is hot. Serve topped with Parmesan cheese.

Stuffed Baguette

Ingredients

1 Bakery baguette

4 ounces fresh mozzarella cheese

1 tablespoon garlic butter

1 tablespoon shredded Parmesan cheese

1 tablespoon cooked bacon pieces

1/2 teaspoon Italian seasoning

3-4 feet aluminum foil

Steps

1. Preheat oven to 375°F. Slice a 2-3 inch V cut into top of baguette and remove top, setting aside to use later. Slice mozzarella thinly. Spread butter inside opening of bread, then top with Parmesan cheese, bacon, seasoning, and mozzarella cheese slices. 2. Loosely wrap foil under filled bread loaf and around sides to form a nest; this will catch spills and prevent bread from tipping. Place bread and foil on baking sheet; bake 9 minutes to melt cheese and heat thoroughly.

3. Place reserved bread top over cheese; bake 3 more minutes or until crisp. Serve.

Aprons Advice

Substitute sun-dried tomatoes for cooked bacon crumbles to make this a vegetarian dish.

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Nutritional Information

Please see individual recipes for nutritional information.

Tomato-Cheese Ravioli Soup

CALORIES (per 1/4 recipe) 347kcal; FAT 8g; CHOL 38mg; SODIUM 1265mg; CARB 55g; FIBER 2g; PROTEIN 14g; VIT A 12%; VIT C 37%; CALC 5%; IRON 4%

Stuffed Baguette

CALORIES (per 1/4 recipe) 276kcal; FAT 10g; CHOL 28mg; SODIUM 496mg; CARB 31g; FIBER 1g; PROTEIN 11g; VIT A 6%; VIT C 0%; CALC 11%; IRON 10%