Recipe from http://shine.yahoo.com/channel/food/5-super-speedy-soups-529587/
1 Tablespoon extra-virgin olive oil
2 cups frozen bell pepper and onion mix, thawed and diced
2 cloves garlic, minced
1/4 teaspoon crushed red pepper, or to taste (optional)
1 (28 ounce) can crushed tomatoes, preferably fire-roasted
1 (15 ounce) can vegetable broth or reduced-sodium chicken broth
1 1/2 cups hot water
1 teaspoon dried basil or marjoram
1 (6 to 9 ounce) package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat
2 cups diced zucchini (about 2 medium)
Freshly ground pepper to taste
Heat oil in a large saucepan or Dutch oven over medium heat.
Add pepper-onion mix, garlic and crushed red pepper (if using) and cook, stirring, for 1 minute.
Add tomatoes, broth, water and basil (or marjoram); bring to a rolling boil over high heat.
Add ravioli and cook for 3 minutes less than the package directions.
Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes.
Season with pepper.