Chicken Raviolini Soup

READY IN: 55mins
Recipe by Darlene Summers

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

Top Review by Hey Jude

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!

Ingredients Nutrition


  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.

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