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This hearty, filling Minestrone Soup with Cheese Ravioli is a fun twist on a classic soup. Vegetarian, family friendly and only 30 minutes needed.
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Minestrone Soup with Cheese Ravioli

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 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Author Meg's Everyday Indulgence

Ingredients

  • 1 Tbsp. olive oil
  • 1/4 cup chopped onion
  • 1 cup sliced carrot (about 1 medium)
  • 1 cup sliced celery (about 2 stalks)
  • 1 1/2 cups sliced zucchini (sliced into half moons)
  • 1 tsp. kosher salt
  • 1/2 tsp. pepper
  • 2 tsp. dried basil
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 28 oz. can crushed tomatoes
  • 4 cups vegetable stock
  • 16 oz. can kidney beans, drained and rinsed
  • 20 oz. 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).