A beautiful soup is great any time of the year as a weeknight meal, but this Vegetable Soup with Ravioli is especially fun to serve to company.
After looking for a new, easy and plant-based vegan dish for dinner guests, I happened upon a recipe from Eating Well for ravioli vegetable soup. I love to visit with my friends and show them how yummy a plant-based meal can be, so this vegetable ravioli soup recipe was a hit!
I did personalize this ravioli and vegetable soup recipe a bit to make it even more delicious and plant-based approved. First, I added one of my favorite leafy greens, kale. I recently published a short article series about the wonderful benefits greens. Read more about how to Get Your Leafy Greens On (Part 1) and Part 2.
Also, to get more of Dr. Fuhrman’s suggested G-BOMBS in for the day, I added in beans as well. Greens, berries, onions, mushrooms, beans, and seeds, this vegetable soup with ravioli is elegant enough for dinners guests and easy to prepare, as well.
Here’s what Dr. Fuhrman has to say about G-BOMBS:
“G-BOMBS is an acronym you can use to remember the most nutrient-dense, health-promoting foods on the planet. These are the foods you should eat every day, and they should make up a significant proportion of your diet – these foods are extremely effective at preventing chronic disease and promoting health and longevity.”
The rich tomato base could be enjoyed on its own; but when adding the vegetables and ravioli, this becomes an amazing meal with a variety of flavors and texture. It’s all about the layers of flavor here!
I feel this tomato ravioli soup is so festive and warm, making it just perfect for Christmas dinner. I especially enjoy a bowl of leftovers the next afternoon, while the fireplace is going. What a cozy, warming and nourishing treat!
Be sure to try one of these hearty plant-based soups:
- Winter Immunity Mushroom Soup
- Vegan Corn Chowder
- Tomato, Carrot, Brussels Sprouts Soup
- Tomato, Yam Soup
- Hearty Vegetable Soup
Ravioli is usually stuffed with minced meat or processed cheese. Fortunately nowadays, it is becoming easier to get a hold of healthier, purer, plant-based food products.
Whole foods and other natural foods stores are now holding vegan ravioli. Some brands such as Lightlife, Kite Hill, and Rising Moon Organics have a variety of ravioli you can enjoy without guilt or crazy amounts of fat.
Note: You can absolutely cook the ravioli in the soup, but I prefer to cook them separately. This ensure that they do not fall apart or become overcooked. This also means that they will be just as tasty if eating as leftovers!
I’d love to hear your feedback in the comments below for this Vegetable Soup with Ravioli ! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
Vegetable Soup with Ravioli
- 1 cup bell peppers chopped
- 1 cup onion chopped (or use 2 cups frozen bell pepper and onion mix, thawed and diced)
- 1 cup carrots peeled and chopped
- 2 cloves garlic minced
- 1/4 tsp crushed red pepper or to taste (optional)
- 1 28-oz. can crushed tomatoes preferably fire-roasted
- 4-6 cups low sodium vegetable broth or a combination of broth & water, (or 4-6 cups homemade)
- 1 tsp dried basil or marjoram
- 1 cup cannellini beans
- 5-6 leaves kale rough chopped
- 1 6-to 9-ounce package fresh or frozen ravioli
- 2 cups zucchini diced (about 2 medium)
- sea salt and pepper to taste
- Add about 2 Tbl. water to the soup pot and add peppers and onions, carrots and cook, stirring, for a few minutes. Add the garlic and crushed red pepper and cook an addition minute.
- Add tomatoes, broth, zucchini, beans, kale and basil (or marjoram) and bring to a boil over medium-high heat.
- Season with salt and pepper to taste.
- In a separate pan, boil enough water for the ravioli’s and cooking according to package directions.
- Add the cooked ravioli to each soup bowl and fill with soup. see note