Ravioli Soup with Grated Zucchini Recipe

Looking for an easy Ravioli Soup With Grated Zucchini recipe? Learn how to make Ravioli Soup With Grated Zucchini using healthy ingredients.


Submitted by ricknesta1

Makes 8 servings



This soup, suggested by subscriber Maggie Martin, is delicious and so easy that you may even have time to let the kids help you make it. Celia got a kick out of grating the zucchini (though I finished the ends for her to protect her fingers). My husband, Andrew, declared this the best use of zucchini ever. Serve it with garlic bread and celery with Boursin cheese.

Recipe Ingredients for Ravioli Soup With Grated Zucchini

1 oz. reduced-sodium chicken broth
1 oz. pasta
1 large zucchini
1 cup shredded Parmesan cheese
1 tsp. black pepper

Recipe Directions for Ravioli Soup With Grated Zucchini

  1. In a stockpot, bring the broth to a boil. (Meanwhile, prepare the garlic bread and celery.) Add the ravioli and let it cook

  2. according to the package instructions. Meanwhile, grate the zucchini with a cheese grater. When the pasta is almost

  3. fully cooked, add the zucchini to the soup and cook it for one or two minutes more.

  4. Season each bowl with Parmesan cheese and pepper to taste

  5. Scramble Flavor Booster: Top the soup with freshly grated aged Parmesan cheese and season it with freshly ground

  6. black pepper.

  7. TIP: To soften butter quickly, cut it into smaller pieces and leave it on the counter for 10 or 15 minutes, or put it in a

  8. bowl inside another bowl of warm water for 5 or 10 minutes.

  9. SERVE WITH GARLIC BREAD & CELERY STICKS WITH BOURSIN CHEESE

  10. To make garlic bread, preheat the oven to 400 degrees. Cut a loaf of French or Italian bread in half lengthwise and

  11. cut 1/2-inch deep slits about 1-inch apart. Mash together 3 Tbsp. softened butter or margarine, 1 Tbsp. olive oil, and

  12. 1-2 tsp. minced garlic (2 - 4 cloves), to taste, and spread it evenly over the cut sides of the bread. Put it on a baking

  13. sheet, buttered side up, sprinkle 1/4 cup grated or shredded Parmesan cheese on top, if desired, and bake it for 6 - 8

  14. minutes until the edges are lightly browned.

  15. Trim and cut 6 - 8 celery stalks into thirds and dip in Boursin light herbed cheese. Or, fill the celery with the cheese

  16. before serving it.

  17. Nutritional Information per serving (% based upon daily values):

  18. Calories: 240; Total Fat: 7g, 11%; Saturated Fat: 4g, 20%; Cholesterol: 55mg, 18%; Sodium: 320mg, 13%; Total

  19. Carbohydrate: 30g, 10%; Dietary Fiber: 3g, 12%; Sugar: 3g; Protein: 13g

  20. Nutritional Information per serving with side dish (% based upon daily values) 1/8 of garlic bread; 1 cup celery

  21. and 2 Tbsp. Boursin light cheese:

  22. Calories: 461; Total Fat: 19g, 28%; Saturated Fat: 8g, 40%; Cholesterol: 74mg, 23%; Sodium: 857mg, 36%; Total

  23. Carbohydrate: 52g, 17%; Dietary Fiber: 6g, 22%; Sugar: 5g; Protein: 22g



Categories

Pasta, Main Dish

Nutrition Facts
Serving Size 60.2g
Amount Per Serving
Calories
72
Calories from Fat
34
% Daily Value*
Total Fat
3.8g
6%
Saturated Fat
2.2g
11%
Trans Fat
0.0g
Cholesterol
14mg
5%
Sodium
208mg
9%
Potassium
134mg
4%
Total Carbohydrates
4.0g
1%
Dietary Fiber
0.5g
2%
Sugars
0.8g
Protein
5.8g
Vitamin A 3% Vitamin C 11%
Calcium 15% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Very high in calcium
  • High in phosphorus
  • High in vitamin C
  •   Bad points
  • High in saturated fat
  • High in sodium
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