Ravioli Soup:- 1 cup chopped bell pepper
- 1 cup chopped onion
- 2 cloves garlic, minced
- Crushed red pepper
4 oz Lean ground turkey (I have a food scale and measure out all my meats into single serving packages since I am usually cooking just for me. So, I just grabbed one of those)
- 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)
- Salt and pepper
- Saute pepper, onion, garlic and crushed red pepper (if using) with ground turkey and cook, stirring, until turkey is done.
- 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. Add S&P to taste.
Top with some fresh parm and a crusty roll.
