Rating: 4 stars
27 Ratings
  • 5 star values: 15
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2

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.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

total:
35 mins
Servings:
4
Yield:
about 8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Serving Tip:

Top with fresh basil leaves and cracked black pepper.

Nutrition Facts

362 calories; fat 13g; cholesterol 112mg; saturated fat 5g; carbohydrates 38g; mono fat 2g; poly fat 1g; insoluble fiber 4g; sugars 6g; protein 25g; vitamin a 1110.4IU; vitamin c 10.2mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 5.6mg; vitamin b6 0.3mg; folate 30.8mcg; vitamin b12 0.2mcg; sodium 1326mg; potassium 564mg; calcium 184mg; iron 2.4mg.
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