Ravioli and Zucchini Soup

* 1 (28-ounce) can crushed tomatoes with basil
* 1 (32-ounce) container vegetable broth
* 1 teaspoon Italian seasoning
* 1 teaspoon bottled minced garlic
* ½ teaspoon salt
* ½ teaspoon pepper
* 2 medium zucchini, quartered and cut into ½-inch dice
* 2 (9-ounce) packages refrigerated cheese-filled ravioli
* Parmesan cheese, optional


In a large saucepan over medium-high heat, combine the tomatoes, broth, Italian seasoning, garlic, salt and pepper, stirring well to mix. Bring to a boil.

Add the zucchini, stirring well to mix. Continue to cook for 5 minutes.

Add the ravioli, reduce heat to medium, and cook until the ravioli are tender and float to the surface, about 10 minutes. Top individual servings with Parmesan cheese, if desired.