Quick Ravioli Soup
Mycelle
ingredients
- 2 14oz cans chicken broth
- 5 cups water
- 2 cups chunky salsa
- 1 15oz can whole kerne; corn, drained
- 2 cups sliced carrots
- 1 25oz pkg frozen 5 cheese ravioli
- 1 cup frozen peas
- Fresh cilantro
directions
Bring broth, water and salsa to a boil in a large saucepan over high heat. Add corn, carrots and ravioli. Reduce heat to medium high. Cook about 8 to 10 minutes, or until ravioli are just tender. Add peas, stir and serve. Season with salt and pepper, if desired. It’s good garnished with fresh cilantro.
Source: Mycelle
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