This hearty ravioli soup was created by Goodstart Cameron Park cook Charmaine Alexander.
½ packet beef or vegetable ravioli
1 can diced tomatoes
1.5L vegetable stock
2 carrots, diced
2 sticks of celery, diced
1 zucchini, diced
2 gloves garlic, crushed
1/3 bunch shredded parsley
Cheese, grated to top
Fry off garlic and vegetables for five minutes
Add stock and tinned tomatoes. Cook on low-med for 45 minutes to an hour
Put in ravioli and cook for 5-7 minutes.
Add fresh parsley and serve, top with cheese as preferred.