- 1 tablespoon extra-virgin olive oil
- 2 cups 2 cups frozen bell pepper and onion mix, thawed and diced
- 2 cloves 2 cloves garlic, minced
- ¼ teaspoon 1/4 teaspoon crushed red pepper, or to taste (optional)
- 1 (28 ounce) can 1 28-ounce can crushed tomatoes, preferably fire-roasted
- 1 (15 ounce) can 1 15-ounce can vegetable broth or reduced-sodium chicken broth
- One 3 oz can of mushroom pieces
- 1 ½ cups hot water
- 1 teaspoon dried basil or marjoram
- 1 ounce 1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat
- 2 cups 2 cups diced zucchini, (about 2 medium)
- 1 Freshly ground pepper to taste
- 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.
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