Quick Ravioli Soup

It may not be your traditional “adventure”, but today I made ravioli soup.  I don’t enjoy complicated recipes with strange ingredients I’ve never heard of, so you know this recipe is going to be pretty simple.  Like the title suggests, it’s quick, easy to make, and uses a normal set of ingredients.  I’ve decided to share it on here, just in case anyone else is looking for an easy dinner idea.

Quick Ravioli Soup

6 tsp chicken bouillon
6 cups water
¾ cup each finely diced onion & carrots
2 cloves garlic, minced
4 oz can diced green chilies
1 ½ tsp basil
9 oz pkg cheese ravioli
1 cup cooked chicken (optional)
Parmesan cheese

Notes:
1) I use “Better than Bouillon” in a jar, found in the soup section by the bouillon & stock.
2) Many grocery stores have a frozen bag of diced carrots/celery/onion blend.
3) I buy the frozen 21 oz bag of mini round cheese ravioli and use ½ if I’m not doubling the recipe; use the whole bag if you double the recipe (if I make it for the whole family, I double it).

In 5 qt pot (8 qt if you double it), add 1st six items and bring to a boil (at high heat).  Add ravioli and bring back to a boil.  Reduce heat and simmer until ravioli looks done – usually takes at least 20 min (I like them when they grow, which is overcooking by some standards). If you’re adding chicken, then add at the end and cook 2 min more to heat through. Serve sprinkled with Parmesan cheese.

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