Quick Ravioli Soup Recipe - Cooking Index
Quick Ravioli Soup Recipe - Cooking Index
Every summer Tammy Moore-Worthington buys three bushels of roasted mild New Mexico green chilies and freezes them to use throughout the year. She adds a couple of the chilies to this speedy soup (you can substitute canned green chilies). Leftover grilled chicken adds a smoky note.
Courses: Soup| 3 | Reduced-sodium chicken broth - (14 1/2 oz | |
| 3/4 cup | 46g / 1.6oz | Finely-diced onion |
| 3/4 cup | 82g / 2.9oz | Finely-diced carrot |
| 1 | Diced green chilies - (4 oz) | |
| 2 | Garlic cloves - minced | |
| 1 1/2 tablespoons | 22ml | Minced fresh basil leaves |
| (or 1 1/2 tspns dried basil) | ||
| 1 | Fresh or frozen cheese ravioli - (9 oz) | |
| 1 cup | 62g / 2.2oz | Thin strips of cooked chicken |
| 1/4 cup | 36g / 1.3oz | Freshly-shredded parmesan cheese |
In a 4- to 5-quart pan over high heat, bring broth, onion, carrot, green chilies, garlic, and basil to a simmer. Cover, 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 to 6 minutes. Add chicken and cook until hot, about 2 minutes more.
Ladle soup into bowls, and sprinkle with parmesan cheese.
This recipe yields about 7 cups, 4 servings.
Source:
Susan Wolfe on the http://www.eclix.net Food BB
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