How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Ravioli Soup?

You need 6 ingredients. The key ingredients include: 2 (32-ounce) boxes (or the equivalent) of fat-free, lower-sodium chicken or vegetable broth (not low sodium), 2 medium garlic cloves, smashed with the side of a knife, Freshly ground black pepper, to taste, 1 (25-ounce) bag of frozen (or the equivalent) cheese ravioli (about 1 inch by 1 1/2 inches; no more than 4 g of fat per 9-piece serving; I used Rosetto), and more.

Is Ravioli Soup suitable as pasta & noodles?

Yes, Ravioli Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Ravioli Soup?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ravioli Soup Recipe

Name: Ravioli Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (32-ounce) boxes (or the equivalent) of fat-free, lower-sodium chicken or vegetable broth (not low sodium); 2 medium garlic cloves, smashed with the side of a knife; Freshly ground black pepper, to taste; 1 (25-ounce) bag of frozen (or the equivalent) cheese ravioli (about 1 inch by 1 1/2 inches; no more than 4 g of fat per 9-piece serving; I used Rosetto); 8 teaspoons finely chopped flat-leaf parsley leaves; 8 teaspoons reduced-fat, grated Parmesan cheese (look for it in a plastic canister or jar, not in the refrigerated section)

Ravioli Soup – a delicious recipe with chicken, garlic, Freshly ground black pepper, frozen, flat-leaf parsley, Parmesan cheese. Easy to follow and perfect for any occasion.

Serves 4 Pasta & Noodles

Servings: persons

2 (32-ounce) boxes (or the equivalent) of fat-free, lower-sodium chicken or vegetable broth (not low sodium)
2 medium garlic cloves, smashed with the side of a knife
Freshly ground black pepper, to taste
1 (25-ounce) bag of frozen (or the equivalent) cheese ravioli (about 1 inch by 1 1/2 inches; no more than 4 g of fat per 9-piece serving; I used Rosetto)
8 teaspoons finely chopped flat-leaf parsley leaves
8 teaspoons reduced-fat, grated Parmesan cheese (look for it in a plastic canister or jar, not in the refrigerated section)

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
289 kcal
Category
Pasta & Noodles

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Ravioli Soup

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