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Ravioli soup

Soup Soup lunch Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 24 minutes
Energy: 251 kcal / serving

Instructions

  • 1.   In a saucepan, heat the oil over medium heat. Cook the onion, bell pepper, and garlic for 1 to 2 minutes.
  • 2.   Add the tomato sauce, broth, tomato paste, thyme, and bay leaf. Season with salt and pepper, and stir. Bring to a boil, then simmer for 18 to 20 minutes over low-medium heat.
  • 3.   Add the zucchini and continue cooking for 5 minutes. Blend the soup.
  • 4.   Add the ravioli and continue cooking according to the package instructions.
  • 5.   When serving, garnish with Parmesan cheese and basil leaves.

Ingredients for servings

  • 2 tablespoon of olive oil
  • 1 onion
  • 1 red bell pepper
  • 1 tablespoon of garlic powder
  • 250 ml of tomato coulis
  • 1 liter of chicken broth
  • 30 ml of tomato paste
  • 1 tablespoon of thyme
  • 1 leaf of bay leaf
  • 1 bag of ravioli
  • 1 zucchini
  • 12 leaf of fresh basil
  • ½ cup of grated parmesan (optional)
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    251 kcal
    13 %
  • Fat
    15,11 g
    22 %
  • of which saturated
    5,12 g
    26 %
  • Carbohydrates
    19,05 g
    7 %
  • of which sugar
    ?
    ?
  • Protein
    11,53 g
    23 %
  • Fibers
    5,88 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.