Total Time
55mins
Prep 15 mins
Cook 40 mins

This is a great soup served on a cold day. Talk about your comfort food--Yum!

Ingredients Nutrition

Directions

  1. In a large Dutch oven, combine all ingredients (except the ravioli or tortellini and broccoli). Bring to a boil, then add the ravioli or tortellini.
  2. Simmer for 30 minutes, uncovered.
  3. Add thawed broccoli and simmer for 10 minutes longer, or till broccoli is done.
  4. Serve (1-1/2 cup servings) hot with parmesan cheese sprinkled over top.
  5. Great with hot crusty bread.
Most Helpful

4 5

Good soup! I used 8 cups of chicken stock (from my freezer stash) and 2 cups water. For the pasta I used 8 oz. of tri-color tortellini and the rest of the recipe I did as written, using low-fat cream of chicken soup. Makes a nice big, flavorful pot of soup, we have enough for another meal. Thanks Darlene, good recipe!

3 5

I loved this, but my daughter and husband would only eat a few bites, so I'm averaging that out to three stars. I served this alongside mini Turkey Philly Sandwiches. My raviolini had cheese and spinach in them, so I skipped the broccoli. It was a great combination of flavors and easy to prepare. I'm looking forward to having the leftovers for lunch today!

5 5

I have been in a soup mood lately and this certainly hit the spot! I always have cooked chicken in the freezer and that is what I used for this delicious soup. The ingredient ratio is perfect and I wouldn't change a thing. You did it again, Darlene Summers.