Tomato-Cheese Ravioli Soup

Ingredients:

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

Directions:

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