quick ravioli soup

4 Servings
3 cans Low-salt chicken broth --
  (14 1/2 oz. each)
¾ cup Onion -- finely diced
¾ cup Carrot -- finely diced
4 ounces Green chili peppers --
Cloves garlic -- minced
1½ tablespoon Fresh basil -- minced
9 ounces Ravioli, cheese-filled --
  Fresh or frozen
  (1 package)
1 cup Cooked chicken -- thin
¼ cup Grated parmesan cheese --
  Fresh preferred

#1. In a 4- to 5-quart soup pan over high heat, bring broth, onion, carrot, green chilies, garlic, and basil to a simmen Cover, reduce heat to low, and simmer 15 minutes. #2. Turn heat to high and bring broth to a boil. Add ravioli and cook until just barely tender to bite, 4 to 6 minutes. Add chicken and cook until hot, about 2 minutes more. #3. Ladle soup into bowls, and sprinkle wth parmesan cheese.

Per serving: 354 cal. 13 g fat [mcRecipe patH 19Au96] Recipe By : Sunset September 1996 From:

Similar recipes

Random recipe of the day

Pectin stock

Follow us

 Subscribe in a reader