Rosemary and Ravioli Chicken Soup

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Hearty potatoes, vegetable ravioli and roasted chicken make this soup taste like it took all day, but in reality, this dinner takes just 35 minutes start to finish.

Total Time:
35 mins
Servings:
4
Yield:
8 cups

Ingredients

  • 1 32 ounce box vegetable broth

  • 1 cup water

  • 8 ounce red potatoes, coarsely chopped (1 1/2 cups)

  • 1 tablespoon snipped fresh rosemary

  • 1 9-12 ounce package refrigerated spinach or mushroom ravioli

  • ½ of a purchased roasted chicken, meat removed and cut up

  • 8 ounce fresh green beans, trimmed and cut into 1-inch pieces (2 cups)

  • 1 tablespoon butter

Directions

  1. In a 4- to 6-quart Dutch oven bring vegetable broth and water to boiling over medium-high heat. Add potatoes and rosemary; return to boiling. Reduce heat and cook, covered, 10 minutes. Add ravioli, chicken, and green beans. Return to boiling; reduce heat. Simmer, covered, 5 to 7 minutes more or until pasta and potatoes are tender. Stir in butter.

    Rosemary and Ravioli Chicken Soup
    Andy Lyons

Serving Tip:

Top with fresh basil leaves and cracked black pepper.

Nutrition Facts (per serving)

362 Calories
13g Fat
38g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 362
% Daily Value *
Total Fat 13g 17%
Saturated Fat 5g 25%
Cholesterol 112mg 37%
Sodium 1326mg 58%
Total Carbohydrate 38g 14%
Total Sugars 6g
Protein 25g
Vitamin C 10.2mg 51%
Calcium 184mg 14%
Iron 2.4mg 13%
Potassium 564mg 12%
Folate, total 30.8mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.3mg

*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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