Chicken Sausage, Veggie, and Ravioli Soup

This broth-based soup develops a rich, herby flavor thanks to chicken sausage and fresh thyme leaves.

Chicken Sausage, Veggie, and Ravioli Soup
Photo: Blaine Moats
Total Time:
20 mins
Servings:
6
Yield:
8 cups

Ingredients

  • 1 tablespoon olive oil

  • 2 cup bite-size pieces asparagus or green beans

  • 1 cup sliced miniature red sweet peppers

  • ½ cup halved and thinly sliced onion

  • 1 12 ounce pkg. cooked chicken sausage, halved lengthwise and sliced, or 2 cups shredded cooked chicken

  • 1 32 ounce carton chicken broth

  • 1 9 ounce pkg. refrigerated tomato- and cheese-filled ravioli

  • 2 teaspoon fresh thyme leaves

  • Black pepper

Directions

  1. In a 4- to 5-qt. Dutch oven heat oil over medium-high. Add asparagus, sweet peppers, and onion; cook and stir 4 minutes or until tender. Remove vegetables. Add sausage to Dutch oven; cook and stir until browned. Return vegetables; add broth.

  2. Bring to boiling. Stir in ravioli and thyme. Boil gently 5 minutes or until pasta is tender, stirring occasionally. Season to taste with black pepper.

Nutrition Facts (per serving)

273 Calories
14g Fat
19g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 273
% Daily Value *
Total Fat 14g 18%
Saturated Fat 4g 20%
Cholesterol 74mg 25%
Sodium 1136mg 49%
Total Carbohydrate 19g 7%
Total Sugars 4g
Protein 18g
Vitamin C 34.9mg 175%
Calcium 15mg 1%
Iron 1.6mg 9%
Potassium 186mg 4%
Folate, total 30.8mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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