1 (14.5 oz) can stewed tomatoes
1 (14.5 oz) can fat-free, reduced sodium chickn broth or vegetable broth
½ t dried Italian seasoning
3 cups frozen cheese ravioli (you may substitute dried ravioli)
1 small zucchini, sliced
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 - 8 minutes or until pasta and zucchini are tender.
Source: Cooking Light, 5 ingredient, 15 minute cookbook, pg 81