"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Quick Ravioli Soup Recipe

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This recipe for Quick Ravioli Soup, by , is from The Shogren Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elin Shogren
Added: Wednesday, October 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 cans (about 14-1/2 oz) reduced sodium chicken broth
3/4 cup each diced onions and carrots
1 can (4 oz) diced green chillies
2 cloves garlic, minced
1-1/2 T minced fresh or 1-1/2 tsp dried basil leaves
1 package (9 oz) fresh or frozen cheese ravioli
1 cup thin strips cooked chicken
1/4 cup freshly shredded Parmesan cheese

Directions:
Directions:
In 4 to 5-quart pan over high heat bring, broth, onion, carrots, chillies, garlic and basil to a simmer. Cover and reduce heat to low and simmer 15 minutes.

Turn heat to high and bring broth to a boil, add ravioli and cook until just barely tender to bite, 4 - 6 minutes. Add chicken and cook until hot, about 2 minutes more.

Ladle soup into bowls and sprinkle with cheese.

Number Of Servings:
Number Of Servings:
7 cups, 4 servings?
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a really speedy supper soup - serve with garlic bread or hot tortillas and a green salad.



 

 

 

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