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Rosemary and Ravioli Chicken Soup


A vegetable broth base starts soup off with a clean and neutral flavor. It gives herbs, like rosemary and basil, the chance to show off.

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Rate this recipe 4.8/5 (5 Votes)


  • 1 - 32 oz. box vegetable broth
  • 1 cup water
  • 8 oz. red potatoes, coarsely chopped (1 1/2 cups)
  • 1 Tbsp snipped fresh rosemary
  • 1 - 9 to 12 oz. package refrigerated spinach ravioli
  • 1/2 purchased roasted chicken, meat removed and cut up
  • 8 oz. fresh green beans, trimmed and cut into 1-inch pieces (2 cups)
  • 1 Tbsp. butter


Servings 4
Cooking time 35mins
Adapted from


Step 1

1. In a 4-qt. Dutch oven bring vegetable broth and water to boiling over medium-high heat. Add potatoes and rosemary; cook 10 minutes.
2. Add ravioli, chicken, and green beans. Bring to a boil. Reduce heat. Simmer, covered, 5 to 7 minutes or until pasta and potatoes are tender.
3. Stir in butter. Top with fresh cracked black pepper and fresh snipped basil.


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