Ravioli and Vegetable Soup | Recipes | Audrey Laurelton RDN | Where Science Meets Healthy Living

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 8 ounces cremini mushrooms, stems removed, sliced into ½ thick pieces
• 1 28-ounce jar or can diced organic tomatoes
• 6 cups homemade or organic low-sodium chicken stock
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon crushed red pepper
• Sea salt to taste
• Fresh ground black pepper
• 9 to 12-ounce package of fresh or frozen cheese ravioli
• 2 medium organic zucchini, cut into ¼ inch thick half moons
• 2 tablespoons grated parmesan cheese, divided, for garnish