Sharing a simple yet hearty ravioli soup today! My Italian Chicken Ravioli Soup is perfect for Winter months. Warms you right up!
Ravioli Soup
Making soup for during Winter months is such a treat. The ultimate comfort food. This ravioli soup is quick to prepare and just makes you feel warm and cozy!
Be sure to try my Ravioli Lasagna Soup recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.
Ingredients Needed For Easy Chicken Soup Recipe
- ravioli, dried fresh or frozen
- extra virgin olive oil
- white onion
- carrots
- celery
- garlic
- reduced sodium chicken broth
- rotisserie chicken
- Italian Dressing Seasoning
- kosher salt
- freshly ground black pepper
- shredded Parmesan Cheese
- fresh or dried parsley
How To Make Chicken Ravioli Soup
- Cook ravioli according to package directions. Cook until al dente, 1 minute less than directed. Careful not to overcook ravioli as it will cook in hot soup too. Drain and set aside. Place olive oil in large pot over medium heat. When hot, add onion, carrot, celery and garlic to pot. Cook and stir until softened, about 8-10 minutes. Add chicken broth, chicken, dressing seasoning, salt, pepper and Parmesan cheese. Stir and reduce heat to simmer. Stir in parsley and simmer until ready to serve. Serve warm with rolls for dipping. Garnish each bowl of soup with additional shredded Parmesan Cheese.
Should I Use Fresh or Frozen or Dried Ravioli?
I used dried ravioli pasta that I find at Trader Joe’s, but use fresh or frozen ravioli if you’d like. You’ll cook it until right before al dente before adding to the soup.
Use two packets of Italian Dressing Seasoning for the soup. Find it in the dressing isle of your grocery store. I get a 4 pack that comes in a small box. Generally by the Ranch Dressing packets as well.
Add seasonings to the pot, reduce heat to simmer.
Add shredded Parmesan Cheese and let simmer until ready to serve. Careful not to heat soup too hot, it will cause ravioli to overcook and break.
Add fresh or dried parsley to soup.
How To Serve Chicken Soup
Serve soup warm in soup bowls. Top with additional shredded Parmesan Cheese if desired. Also serve with a soft roll for dipping.
How To Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3-5 days. Heat as needed to re-serve.
Italian Chicken Ravioli Soup
Equipment
- Dutch Oven or large pot
- cutting board
- chef knife
Ingredients
- 1 pound dried fresh or frozen ravioli
- 3 tablespoons extra virgin olive oil
- 1 cup finely chopped white onion
- 1 cup finely chopped carrot
- 1 cup finely chopped celery
- 1 tablespoon minced garlic
- 48 ounces reduced sodium chicken broth
- 3 cups shredded Rotisserie Chicken
- two 0.7 ounce packets Italian Dressing Seasoning
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup shredded Parmesan Cheese
- 1/4 cup fresh parsley or 1 tablespoon dried
Instructions
- Cook ravioli according to package directions. Cook until al dente, 1 minute less than directed. Careful not to overcook ravioli as it will cook in hot soup too. Drain and set aside. Place olive oil in large pot over medium heat. When hot, add onion, carrot, celery and garlic to pot. Cook and stir until softened, about 8-10 minutes. Stir in chicken broth, chicken, cooked ravioli, dressing seasoning, salt, pepper and Parmesan cheese. Stir and reduce heat to simmer. Stir in parsley and simmer until ready to serve. Serve warm with rolls for dipping. Garnish each bowl of soup with additional shredded Parmesan Cheese.
Nutrition
Pin Chicken Soup Recipe
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