One Pot Vegetable Ravioli Soup
Copy of the soup that I love at Let's Dish.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 7
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- 2 teaspoons better than bouillon vegetable base boil in 2 cups of water
- 1 cup prego spaghetti sauce may need to add more for tast
- 1 package ravioli with tomato based sauce can add more spaghetti sauce the you don't have sauce
- 1-2 cups frozen veggies
- 14 1/2 can dice tomatoes garlic and olive oil
- Carbohydrate 5.03222857142857 g
- Cholesterol 0.731428571428571 mg
- Fat 0.983771428571429 g
- Fiber 0.950857107979911 g
- Protein 0.650971428571429 g
- Saturated Fat 0.255634285714286 g
- Serving Size 1 1 Serving (37g)
- Sodium 149.942857142857 mg
- Sugar 4.08137146344866 g
- Trans Fat 0.0797257142857143 g
- Calories 32 calories
Use one Pot 1. Vegetable base: dissolve 2 teaspoons of vegetable in 2 cups of boiling water. 2. Add the contents of the Ravioli sauce pack if frozen and let simmer for a few minutes. If the sauce is thawed, then skip this step. 3. Combine all liquid ingredients and diced tomatoes and turn up the heat to boil. 4. Turn down heat to a simmer and add Ravioli and frozen veggies. 5. Cover the pot and let the soup simmer for 20 minutes until the ravioli is cooked thoroughly.
