Quick ravioli soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 -- |
| Diced | ||
| 2 | Cloves garlic -- minced | |
| 1½ | tablespoon | Fresh basil -- minced |
| 9 | ounces | Ravioli, cheese-filled -- |
| Fresh or frozen | ||
| (1 package) | ||
| 1 | cup | Cooked chicken -- thin |
| Strips | ||
| ¼ | cup | Grated parmesan cheese -- |
| Fresh preferred | ||
Directions
#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:
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