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
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.
From the Test Kitchen
Serving Tip:
Top with fresh basil leaves and cracked black pepper.
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.
Reviews (6)
Sheryll_Rufus
332 Days Ago
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.
cherylroyer830
333 Days Ago
This soup is wonderful and very easy to prepare
Michele Boutin
691 Days Ago
how many ravioli's do you use