Rosemary and Ravioli Chicken Soup

By ccavaletti

Ingredients

• 1 - 32 oz carton chicken broth
• 1 c water
• 1-1/2 c coarsely chopped red-skin potatoes
• 1 Tbsp snipped fresh rosemary
• 1 - 9 - to 12-oz pkg refrigerated spinach or mushroom ravioli
• 1/2 rotisserie chicken, meat removed and cut up
• 8 oz green beans, trimmed and cut into 1-inch pieces (2 cups)
• 1 Tbsp butter

Preparation

Step 1

In a 4- to 6-qt Dutch oven bring vegetable broth and water to boiling over medium-high heat. Add potatoes and rosemary; return to boiling. Reduce heat and cook, covered, 10 minutes.

Add ravioli, chicken, and green beans to pot with potatoes. Return to boiling; reduce heat. Simmer, covered, 5 to 7 minutes more or until pasta and potatoes are tender.

Stir in butter.

If desired, top servings with fresh basil leaves and cracked black pepper.