1. In a large Dutch oven over medium heat, warm the oil. 2. Add in onion, bell pepper, garlic, basil, oregano, red pepper flakes, and salt; stir/saute 5-6 minutes or until vegetables are tender. 3. Add in stock and carrot; lower heat to medium-low and simmer, covered, for 10 minutes. 4. Increase heat and bring soup to a boil. 5. Add in ravioli and zucchini; cook, uncovered, 6-7 minutes or until ravioli is tender. 6. Ladle in to individual soup bowls and sprinkle with parmesan cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
