Italian Vegetable-Ravioli Soup

• 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

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.

olive oil, yellow onion, red bell pepper, garlic, basil, oregano, red pepper, salt, chicken, carrot, packagefresh cheese ravioli, zucchini, parmesan cheese

Taken from www.food.com/recipe/italian-vegetable-ravioli-soup-141760 (may not work)