Chicken Raviolini Soup
Warm, comforting, and packed with flavor, Chicken Raviolini Soup is the ultimate one-pot meal that combines the heartiness of tender chicken, the freshness of wholesome veggies, and the irresistible bite of mini ravioli. This soul-soothing soup is simmered in a rich, herb-infused chicken broth, featuring aromatic thyme, oregano, and a hint of bay leaf. A pop of vibrant fresh spinach adds a healthy touch, while grated Parmesan offers a deliciously cheesy finish if desired. Ready in under an hour, this easy-to-make recipe is perfect for busy weeknights or a cozy family dinner. Serve it piping hot for a satisfying, crowd-pleasing meal that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 1 pound Boneless, skinless chicken breasts
- 8 cups Chicken broth
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 Bay leaf
- 9 ounces Raviolini (mini ravioli)
- 2 cups Spinach, fresh and chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 cup Parmesan cheese, grated (optional)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 5 minutes until the vegetables start to soften.
Place the chicken breasts into the pot and pour in the chicken broth.
Add dried thyme, dried oregano, and the bay leaf. Stir to combine.
Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and cook for 15-20 minutes, or until the chicken is fully cooked and tender.
Remove the cooked chicken from the pot and shred it with two forks. Set aside.
Return the pot to medium heat and bring the broth back to a gentle boil.
Add the raviolini and cook according to the package instructions, typically 4-6 minutes, until they are tender.
Stir the shredded chicken and chopped spinach into the soup. Simmer for 2-3 minutes until the spinach is wilted.
Season the soup with salt and ground black pepper, adjusting to taste.
Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
1966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 8287 mg | 360% | |
| Total Carbohydrate | 128.5 g | 47% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 22.4 g | ||
| Protein | 214.8 g | 430% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1279 mg | 98% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 5338 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
