Ravioli Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 tbs EVOO2 clove garlic4 boneless skinless chicken thighs1 cup diced onion1/2 large diced pepper your color choiceCan of tomato sauce 29 oz size14.5 oz diced tomatos with italian seasonings14.5 oz low sodium chicken broth1 chicken bouliin cubeWaterHot and Spicy v-8 juice2 tbs italian seasonings1 tbs dried parsley1 bay leaf1 bag Market Basket New England Veg Medley (Green beans, yellow beans and carrots)1 13 oz bag Mama Rosie's Reg Cheese RavioliPart Skim moz cheese (optional, calculated with)
cook garlic in evoo in bottom of dutch oven, add chicken in the garlic oil mix, cook til done
Remove chicken when cooked and cut into soup desired pieces (or shred if cool enough).
Add onions and peppers to garlic
add
tomato sauce
diced toms
chicken stock and cube,
V8 juice,
rinse tomato sauce can with water and add to soup
add chicken back to pot add spices and bring to boil
Add vegetable mix (green and yellow beans and carrots) back to boil and add ravioli.
Once ravioli are done, serve and sprinkle with cheese.
Serving Size: 20 cups of dinner
Remove chicken when cooked and cut into soup desired pieces (or shred if cool enough).
Add onions and peppers to garlic
add
tomato sauce
diced toms
chicken stock and cube,
V8 juice,
rinse tomato sauce can with water and add to soup
add chicken back to pot add spices and bring to boil
Add vegetable mix (green and yellow beans and carrots) back to boil and add ravioli.
Once ravioli are done, serve and sprinkle with cheese.
Serving Size: 20 cups of dinner
Nutritional Info Amount Per Serving
- Calories: 227.0
- Total Fat: 8.4 g
- Cholesterol: 45.3 mg
- Sodium: 1,056.5 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 4.0 g
- Protein: 14.1 g
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