Ravioli and Chicken Soup

  
   


A great way to use left over chicken soup! The Italians like their soups just like we do - and adding in pasta is a great way to turn it into part of a good easy meal.
 

I don't remember when I started doing this recipe b/c if I recall correctly it was just an idea my husband and I had either from either a cookbook or food show - or maybe someone in our family. Who knows.

You can do this with tortellini as well, which is what I first used to do - until my husband told me he didn't like tortellini. Now I know. But the raviolis are a big hit and mixed in with chicken soup is... well... awesome!
  Serves: 2-3  
     
 
 

 
  Ingredients   Italian Name  
  32 oz. chicken soup (I have a chicken soup recipe too you can use)   zuppa di pollo  
  2 Cups frozen ravioli - any kind. I used cheese filled - small kind.   ravioli  
  Romano cheese for topping.   formagio romano  
         
         
  Instructions      
1. Heat the chicken soup thoroughly over medium heat.
2. Add in the frozen ravioli and stir gently.
3. Cook as you normally would with ravioli - probably about 10 minutes on a light boil. Remember, different sizes call for different cooking times so follow what is on the bag.
4. Serve in pasta soup bowls and top with a sprinkling of Romano cheese.
   
   
  TIP #1: If you choose to use just chicken broth - I'd recommend doing a mix of 50/50 water and broth. Or 1/4 water and 3/4 broth.
  TIP #2: I'd also recommend if time permits, chopping some onions, garlic and a small carrot (very fine) and boiling it for about 15 to 20 minutes until soft. Then proceed with the raviolis.
  TIP #3: Serve with some bread and salad on the side.
   
 
   
   
   
               
 

 

 

 

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