Ravioli and Vegetable Soup

From Eating Well Magazine
Serves 4

*olive oil
*2 cups frozen vegetables
*2 cloves garlic, minced
*1/4 tsp crushed red pepper
*28oz. can crushed tomatoes, preferably fire roasted
*15oz. can vegetable broth
*1 1/2 cups hot water
*1 tsp dried basil or marjoram
*6-9 oz. package fresh tortellini or ravioli
*2 medium zucchini, diced

Heat oil in a large saucepan over medium heat. Add frozen veggies, garlic and crushed red pepper and cook, stirring, one minute. Add tomatoes, broth, water and basil; bring to a rolling boil over high heat. Add ravioli and cook for three minutes less than the package directions. Add zucchini; return to a boil. Cook until zucchini is crisp-tender, about three minutes. Season with pepper.