31 Ratings
  • 5 Rating Star 15
  • 4 Rating Star 7
  • 1 Rating Star 2
  • 3 Rating Star 2
  • 2 Rating Star 1
  • 0 Rating Star 4

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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Ingredients

Directions

  • 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, 13 g fat (5 g saturated fat, 1 g polyunsaturated fat, 2 g monounsaturated fat), 112 mg cholesterol, 1326 mg sodium, 38 g carbohydrates, 4 g fiber, 6 g sugar, 25 g protein.

Reviews (6)

Most helpful positive review

10/23/2017
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.

Most helpful critical review

10/29/2016
how many ravioli's do you use
31 Ratings
  • 5 Rating Star 15
  • 4 Rating Star 7
  • 1 Rating Star 2
  • 3 Rating Star 2
  • 2 Rating Star 1
  • 0 Rating Star 4
10/23/2017
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.
10/22/2017
This soup is wonderful and very easy to prepare
10/29/2016
how many ravioli's do you use
10/29/2016
it does not say how many ravioli's to use????
02/03/2015
Fast, easy - soooo yummy! and very filling!!
07/19/2016
I recommend using butternut squash ravioli!  Delicious!