| Fast Prep

mushroom and beef ravioli soup

start to finish: 20 minutes | MAKES: 4 servings (1½ cups each)

• 1 Tbsp. olive oil
• 1 small onion, halved and thinly sliced
• 2 cups sliced cremini mushrooms (6 oz.)
• 2 miniature red sweet peppers, stemmed and sliced (about ½ cup)
• 1 32-oz. box mushroom or beef broth
• 1 20-oz. pkg. frozen beef ravioli
• Fresh thyme leaves
• Black pepper

1. In a 4-qt. pot heat olive oil over medium-high heat. Add onion slices, mushrooms, and sweet peppers; cook and stir 4 minutes or until tender. Stir in broth; bring to boiling. Stir in ravioli; return to boiling. Reduce heat. Cook, uncovered, 5 to 8 minutes or until pasta is tender, stirring occasionally. Sprinkle with thyme and black pepper before serving.

PER SERVING: 357 cal., 12 g fat (4 g sat. fat), 64 mg chol., 645 mg sodium, 45 g carb., 3 g fiber, 5 g sugars, 16 g pro.

Mushroom and Beef Ravioli Soup