Rosemary and Ravioli Chicken Soup

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

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Rosemary and Ravioli Chicken Soup

Reviews (0)

4.0 by 19 people

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  • Makes: 4 servings
  • Makes: about 8 cups
  • Start to Finish: 35 mins

Rosemary and Ravioli Chicken Soup

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.

From the Test Kitchen

Serving Tip:

Top with fresh basil leaves and cracked black pepper.

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Nutrition Facts (Rosemary and Ravioli Chicken Soup)

  • Per serving:
  • 362 kcal ,
  • 13 g fat
  • (5 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 112 mg chol. ,
  • 1326 mg sodium ,
  • 38 g carb. ,
  • 4 g fiber ,
  • 6 g sugar ,
  • 25 g pro.
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Reviews (6)

19 Ratings
120 Days Ago
5.0
So easy, even if you use fresh, boneless chicken. I have made this for years and with pork, beef, chicken and Butterball Everyday Turkey Sausage! Any Tortellini also.
121 Days Ago
5.0
This soup is wonderful and very easy to prepare
479 Days Ago
how many ravioli's do you use
Michele Boutin 479 Days Ago
it does not say how many ravioli's to use????
Kelly Schmitt 580 Days Ago
I recommend using butternut squash ravioli! Delicious!
Katherine Vinson 1112 Days Ago
Fast, easy - soooo yummy! and very filling!!

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