This is a print preview of "Chicken And Sweet Pepper Soup With Mini Ravioli" recipe.

Chicken And Sweet Pepper Soup With Mini Ravioli Recipe
by Global Cookbook

Chicken And Sweet Pepper Soup With Mini Ravioli
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  Servings: 4

Ingredients

  • 1 1/2 Tbsp. extra-virgin extra virgin olive oil
  • 1/2 lb skinless boneless chicken breasts cut into 3/4" cubes
  • 2 c. frzn pepper stir-fry (red, green and yellow bell peppers and onions) - (8 ounce)
  • 1 can chicken broth - (14 1/2 ounce)
  • 4 1/2 ounce fresh cheese mini-ravioli - (1/2 pkg)
  • 1 jar roasted red peppers - (6 ounce)
  • 2 Tbsp. minced fresh basil (or possibly 3/4 tspn dry basil)

Directions

  1. In a large saucepan or possibly Dutch oven, heat extra virgin olive oil over medium-high heat. Add in chicken and frzn vegetables and cook, tossing, till chicken is white on outside and vegetables are thawed, 2 to 3 min.
  2. Pour chicken broth over chicken and vegetables. Bring to a boil, add in ravioli and cook, stirring gently, till ravioli are just tender, 4 to 5 min.
  3. Meanwhile, drain roasted peppers and puree in a food processor or possibly blender.
  4. Stir basil into soup. Ladle into bowls, dividing ravioli proportionately and spoon a dollop of roasted pepper puree on top.
  5. This recipe yields 4 servings.
  6. Comments: With two top-notch, cook's-helper ingredients frzn stir-fry peppers and fresh mini-ravioli (usually found in the dairy section of the supermarket) this colorful meal in a bowl will be ready in min. To substitute frzn or possibly larger ravioli, simply follow the cooking times on the package.