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Tomato vegetable soup with mini ravioli

Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Course Soup
Cuisine American
Servings 4

Ingredients
  

  • 3 cups chicken broth* (I use Kettle and Fire Brand) divided
  • 1/4 cup all purpose flour
  • 2 stalks celery
  • 2 cloves garlic
  • 1/4 white onion roughly chopped
  • 2 carrots roughly chopped
  • 1 green bell pepper roughly chopped
  • 1 banana pepper roughly chopped
  • 1 cup fire roasted salsa (could also use fire roasted tomatoes)
  • 1 tsp. chili powder
  • 1/4 tsp. black pepper
  • 1/4 tsp. salt
  • 1 cup mini ravioli
  • 1/2 cup marinara sauce
  • 4 oz. leftover taco meat (optional)

Instructions
 

  • In a big pot add 1 cup of the chicken broth and 1/4 cup of flour. Whisk until smooth. Cook for several minutes.
  • Add the rest of the ingredients (EXCEPT the ravioli and taco meat)
  • Cook for 1 hour on low heat.
  • Using an immersion blender or blending in batches in a blender - blend until smooth.
  • Add the frozen mini ravioli and leftover taco meat.
  • Cook for 10 minutes until the ravioli is done.

Notes

One tip!  If you are not eating this in one sitting (or making it for your family) - Cook the ravioli separately and add to the soup when heating. 
 
Weight Watchers Personal Points -click here to add recipe to your WW app
 
Keyword soup with ravioli, tomato soup, vegetable soup