Fresh or frozen ravioli cook in minutes and turn this light vegetable soup into a main course. Look for whole-wheat or whole-grain ravioli in the refrigerated or frozen section of the supermarket. Tortellini can be used instead of ravioli as well.
- 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.