Spring is here and I’m still making soups! That’s because it’s been snowing here for the last week and the temperatures are below zero. Crazy! So I’m celebrating the new season with a comfort food so you get the best of both worlds and wow – this is definitely the best!
I first saw this recipe on bhg.com but I’ve changed it up considerably. I wanted you to be able to get this family friendly dish on the table in 20 minutes with minimal fuss so I eliminated a couple of ingredients but added more veggies and flavor.
Spring vegetable dishes are super popular on the blog and you can find them here. And this spring soup featuring a tomato base seems to be a special favorite of many and I’ll definitely be making it again soon.
You can buy fresh pasta and a rotisserie chicken (or use leftover chicken that you may have on hand) and simply add your veggies, cook for 7 minutes and it’s done! I used frozen green beans and edamame because I always have them in the freezer but fresh green beans would be great too. The asparagus, fresh rosemary and basil gives this dish so much flavor that everyone will be asking for second helpings.
Now if you want to make your own mushroom ravioli and cook up some chicken, don’t let me stop you! Homemade ravioli is the best but I’m simply looking to make this as quick and easy as possible for a busy weeknight. And if you do make some homemade ravioli, could you send me some please? Ok, how about the recipe then? Cheers!
- 4 cups organic, low-sodium vegetable broth
- 1 tablespoon fresh rosemary, chopped
- 9 ounce package of fresh ravioli, spinach or mushroom. (I used mushroom)
- 2 cups cooked chicken, sliced into bite sized pieces
- 1 cup fresh green beans, (or frozen) trimmed and cut into 1 inch pieces
- 1 cup frozen edamame
- 1 cup fresh asparagus, trimmed, woody bottom removed, cut into 1 inch pieces
- 1 teaspoon freshly ground black pepper
- 2 tablespoons fresh basil, chopped
- n a large Dutch oven bring vegetable broth to boiling over medium-high heat. . Add rosemary, ravioli, chicken, green beans and edamame. Return to boiling, reduce heat and let simmer for 5 minutes. Add asparagus, 1 tablespoon of basil and pepper. Cook 2 more minutes and remove from heat.
- Garnish with leftover basil and serve.