Italian Chicken Ravioli Soup
This Italian Chicken Ravioli Soup is simple to prepare, hearty and perfect for chilly weather!
Servings 8
Calories 297kcal
Cost $15
Equipment
- Dutch Oven or large pot
- cutting board
- chef knife
- measuring cups
- measuring spoons
- mixing spoon
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
Calories: 297kcal | Carbohydrates: 41g | Protein: 12g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 4mg | Sodium: 254mg | Potassium: 890mg | Fiber: 24g | Sugar: 3g | Vitamin A: 6282IU | Vitamin C: 24mg | Calcium: 1038mg | Iron: 17mg