Italian Vegetable-Ravioli Soup

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped yellow onion
• 1 cup chopped red bell pepper
• 3 garlic cloves
• minced
• 12 teaspoon dried basil
• 12 teaspoon dried oregano
• 14 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 5 12 cups chicken stock or 5 12 cups chicken broth
• 1 carrot
• chopped
• 1 (9 ounce) packagefresh cheese ravioli
• 2 small zucchini
• chopped
• fresh grated parmesan cheese

Instructions

1. In a large Dutch oven over medium heat, warm the oil.
2. Add in onion, bell pepper, garlic, basil, oregano, red pepper flakes, and salt; stir/saute 5-6 minutes or until vegetables are tender.
3. Add in stock and carrot; lower heat to medium-low and simmer, covered, for 10 minutes.
4. Increase heat and bring soup to a boil.
5. Add in ravioli and zucchini; cook, uncovered, 6-7 minutes or until ravioli is tender.
6. Ladle in to individual soup bowls and sprinkle with parmesan cheese.