Tomato-Cheese Ravioli Soup

Ingredients 1 (14.5-ounce) can diced tomatoes with Italian herbs
1 (14-ounce) can vegetable broth
1/2 teaspoon Italian seasoning
1 medium zucchini (rinsed)
1 (24-ounce) bag frozen cheese-filled ravioli
1/4 teaspoon fresh ground black pepper
shredded Parmesan cheese (optional)

Steps

1. Stir together in large saucepan: tomatoes, broth, and Italian seasoning. Cover and bring to a boil on high. Reduce to medium and simmer 5 minutes.
2. Cut ends off zucchini, quarter, and cut into 1-inch chunks.
3. Stir in remaining ingredients (except cheese); cover and cook 10 more minutes, stirring occasionally, until pasta is tender and soup is hot. Serve topped with Parmesan cheese.

CALORIES (per 1/4 recipe) 347kcal; FAT 8g; CHOL 38mg; SODIUM 1265mg; CARB 55g; FIBER 2g; PROTEIN 14g; VIT A 12%; VIT C 37%; CALC 5%; IRON 4%