Ravioli & Tomato Soup

This is a soup that my daughter Autumn loves. She is a vegetarian and we are always on the look out for new recipes for her. This one did the trick!

RAVIOLI & TOMATO SOUP

(serves 6)

Ingredients:

*1 tablespoon olive oil

*3 garlic cloves, minced

*1 medium yellow onion, chopped

*2 red peppers, chopped

*1 medium zucchini, chopped
*1 quart homemade tomato sauce (or 28 ounce can crushed tomatoes)
*2 cups water

*4 cups vegetable broth

*1 (6 ounce) can tomato paste

*1 (14 ounce) small cheese ravioli

*2 tablespoons extra virgin olive oil

*1 tablespoon dried oregano

*4 teaspoon dried basil

*1 teaspoon dried parsley flakes

*1-2 teaspoon red pepper flakes

*4 tablespoons freshly grated parmesan cheese

Directions:

~Heat oil in a heavy stock pot, over medium heat.

~Add onions & garlic.

~Sauté for about 3 minutes.

~Add red peppers and sauté for 5 minutes.

~Add tomato sauce (or crushed tomatoes), water, parmesan cheese, vegetable stock and tomato paste.

~Simmer over medium heat for 15 minutes.

~Add zucchini, oregano, parsley, basil, & ravioli.

~Bring to a light boil.

~Cook until ravioli is tender and zucchini reaches desired texture (about another 10 minutes).

~Add salt, pepper, & red pepper flakes.

Instant Pot Directions:
~Put on sauté mode with 1 tablespoon olive oil.  
~Allow to get hot and then add, red peppers and onions and cook until onions are tender.
~Add garlic and cook for another 30-40 seconds. 
~Add  tomato sauce (or crushed tomatoes), water, vegetable stock, parmesan cheese and tomato paste.
~Stir well and allow to sauté for another 5 minutes.
~Add zucchini, orientano, parsley, basil and ravioli.
~Turn sauté mode off and put on pressure cook mode.
~Pressure cook for 5 minutes.
~Do a quick release.
~Add salt, pepper and red pepper flakes and stir.