Ravioli Tomato Soup
from http://www.eatingwell.com/

Fresh or frozen ravioli cook in minutes and turn this light vegetable soup into a main course. Tortellini can be used instead of ravioli as well.

FMM: This soup isn't too bad; it is very light and is more like a summertime soup. Brian did not like it. I think he wanted a more traditional tomato sauce on the ravioli. The zucchini added a nice tecture to the soup; if you make it, do not leave it out. Next time I will try the second recipe which uses marinara sauce in place of crushed tomatoes and is made with cheese tortellini.

1 tablespoon extra-virgin olive oil
2 cups frozen bell pepper and onion mix, thawed and diced
2 cloves garlic, minced
1/4 teaspoon crushed red pepper, or to taste (optional)
1 28-ounce can crushed tomatoes, preferably fire-roasted
1 15-ounce can vegetable broth or reduced-sodium chicken broth
1 1/2 cups hot water
1 teaspoon dried basil or marjoram
1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat
2 cups diced zucchini, (about 2 medium)
Freshly ground pepper to taste

Heat oil in a large saucepan or Dutch oven over medium heat. Add pepper-onion mix, garlic and crushed red pepper (if using) and cook, stirring, for 1 minute. Add tomatoes, broth, water and basil (or marjoram); bring to a rolling boil over high heat. Add ravioli and cook for 3 minutes less than the package directions. Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.

Nutrition: Per serving: 264 calories; 9 g fat (3 g sat, 3 g mono); 28 mg cholesterol; 38 g carbohydrates; 11 g protein; 8 g fiber; 763 mg sodium; 762 mg potassium.

Makes: 4 servings, about 2 cups each

Tomato Basil Soup with Cheese Tortellini
from http://iowagirleats.com/

2 tablespoons butter
1 large shallot or 1 small onion, chopped
3 cloves garlic
salt and pepper
48 oz chicken broth
24 oz high quality marinara sauce
3/4 cup fresh basil, chopped (3/4oz package basil)
16 oz fresh or frozen cheese tortellini (could also use mini ravioli)

Melt butter in a large soup pot over medium heat. Add shallots (or onions) then season with salt and pepper and saute until tender, 3-4 minutes. Add garlic then saute for 30 more seconds. Add chicken broth, marinara sauce, and fresh basil then turn heat to high and bring to a boil.
Carefully add tortellini to boiling soup then place a lid on top, turn heat down to medium, and then cook until tender. Serve with crostini.

Serves 6