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Recipes
Shopping list
Ingredients
- 1 (14.5-oz) can diced tomatoes with Italian herbs
- 14 oz vegetable broth (1 ¾ cup)
- ½ teaspoon Italian seasoning
- 1 medium zucchini
- 1 (24-oz) bag frozen cheese-filled ravioli
- ¼ teaspoon pepper
- Shredded Parmesan cheese (optional)
Steps
- Combine in large saucepan: tomatoes, broth, and Italian seasoning until blended. Cover and bring to a boil on high. Reduce heat to medium and simmer 5 minutes.
- Cut ends off zucchini, quarter, and cut into 1-inch chunks.
- 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, if desired.
Amount per ¼ recipe serving: Calories 340, Total Fat 5g, Sat Fat 2.5g, Trans Fat 0g, Chol 20mg, Sodium 990mg, Total Carb 54g, Fiber 1g, Sugars 9g, Protein 15g, Calc 10%, Vitamin A 25%, Vitamin C 40%, Iron 20%