Chicken Raviolini Soup Recipes

ITALIAN CHICKEN RAVIOLI SOUP

Steps:

• 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.

RAVIOLI SOUP

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, tomato paste, onions, parsley, garlic, basil, sugar, oregano, onion salt, salt, pepper and thyme; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Cook ravioli according to package directions; drain. Add to soup and heat through. Stir in the Parmesan cheese. Sprinkle with additional parsley if desired.

CHICKEN RAVIOLI SOUP

Steps:

• For the raviolis: Combine chicken, shallot, garlic, salt, nutmeg and pepper in a small bowl.
• Place rounded teaspoonful of chicken mixture in center of each of 12 wonton wrappers.
• Moisten edges of wrappers with water.
• Top with remaining wonton wrappers; press to seal edges.
• Cover and refrigerate until ready to cook.
• The soup: Combine chicken broth, spinach, carrots, salt and pepper in a large saucepan.
• Bring to a boil over high heat.
• Reduce heat to low; cover and simmer 10 minutes.
• Return soup to a boil; add chicken ravioli.
• Reduce heat to low and simmer, uncovered, 2 to 3 minutes or until ravioli are tender and rise to the surface of the soup.

EGGPLANT RAVIOLINI SOUP

Steps:

• In a small soup pot, melt the butter and the olive oil over medium heat. Turn the pan and coat its surface. Add the eggplant and garlic and season with salt and pepper and cook until softened about 5 minutes. Add the chicken broth and tomatoes and bring to a boil. Add the raviolini and cook until tender 3 to 4 minutes. Stir in the basil.
• Serve the soup in bowls, topped with cheese.