Quick Ravioli Soup
INGREDIENTS
  • Servings: 4
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 cup shredded carrots
  • 1 (10-ounce) can condensed tomato soup
  • 1 (15-ounce) can cannellini beans, drained
  • 1 (14-ounce) can vegetable broth
  • 1 cup water
  • 1/8 teaspoon white pepper
  • 1 (9-ounce) package refrigerated cheese ravioli
  • 1/2 cup grated Parmesan cheese
DIRECTIONS
  1. PREPARATION:
  2. In large pot, heat olive oil over medium heat. Add onion; cook and stir for 3 minutes. Then add carrots; cook and stir for 3 minutes longer. Add tomato soup, beans, vegetable broth, water, and pepper and bring to a simmer, stirring frequently.Then add tortellini, bring back to a simmer, and cook for 7-8 minutes or until tortellini is hot and tender. Serve with Parmesan cheese. Serves 4