Rosemary and Ravioli Chicken Soup


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
8 cups


  • 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


  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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