Chicken Raviolini Soup

"This is a great soup served on a cold day. Talk about your comfort food--Yum!"
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Ready In:
15 cups




  • 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.
  • Simmer for 30 minutes, uncovered.
  • Add thawed broccoli and simmer for 10 minutes longer, or till broccoli is done.
  • Serve (1-1/2 cup servings) hot with parmesan cheese sprinkled over top.
  • Great with hot crusty bread.

Questions & Replies

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  1. 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!
  2. AmyMCGS
    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 Recipe #154943. 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!
  3. Merlot
    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.


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