Tomato Cheese Ravioli Soup

I've made this several times and it is so easy and delicious I thought it was time to share:

Tomato and Cheese Ravioli Soup 

Ingredients:
1 (14 1/2-ounce) can stewed tomatoes
1 (14 1/4-ounce) can fat-free, reduced sodium vegetable broth
1/2 teaspoon dried Italian seasoning
3 cups fresh cheese ravioli or tortellini (about 10 ounces)
1 small zucchini, sliced
1/4 teaspoon freshly ground pepper

Preparation:
Combine first 3 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add ravioli, zucchini, and pepper; bring to a boil. Cover, reduce heat, and simmer 7 to 8 minutes or until pasta and zucchini are tender.

I usually double the above recipe and get the larger can of tomatoes since a full package of ravioli and vegetable stock are already doubled.  I have even removed the tomatoes and pureed them in the food processor since some in my family don't care for the chunks of tomatoes.

The above recipe came from here.

I have made a grilled garlic and mozzarella cheese sandwich to go with it.  This is my favorite!  Tonight I made the following recipe and it was also very good.

Stuffed Cheese Bread with Herbs

Take a loaf of crusty bread and slice in half. 
Scoop out the middle, and save the insides for breadcrumbs for use later.
You will need:
2 tbsp of chopped fresh basil
2 tbsp chopped fresh parsley
2 tbsp of chopped fresh spinach leaves
1 cup of shredded mozzarella (or your favorite cheese)
2 garlic cloves, minced
1/4 cup olive oil
salt & pepper
In a bowl, combine the stuffing ingredients and mound into the hollowed out bread.
Put the lid back on the bread to cover and wrap tightly in aluminum foil.
Bake at 350F for 30 minutes. Wait until cool enough to slice.

I changed it a little but you can find the original recipe from here.

I love to try new recipes that are simple and delicious.  Both of these are fabulous additions to my recipe book.

Mangia!