Mini Ravioli Soup
From chefmeow 18 years ago
- 30 minutes to make
- Serves 4
Awesome soup. This one came from the Williams Estate in McKinney, Texas in 1987. I have made this several times and always enjoy it.
Ingredients
- 1 teaspoon vegetable oil shopping list
- 1 large white onion chopped shopping list
- 2 cans chicken broth shopping list
- 1 cup bottled hot salsa shopping list
- 1 cup frozen corn kernels shopping list
- 9 ounce package refrigerated cheese mini ravioli shopping list
- 15 ounce can black beans shopping list
- 1/4 cup sour cream shopping list
How to make it
- In a large soup pot heat the oil over medium heat.
- Peel and coarsely chop the onion adding it to the pot as you chop.
- Stir and cook until onion starts to soften.
- Add the chicken broth, salsa, corn and ravioli to the pot.
- Raise the heat to high and bring the soup to a boil.
- Meanwhile rinse and drain the beans and add them to the pot.
- Cook the soup for 5 minutes at a moderate boil until the ravioli is cooked through and tender.
- Remove pot from the heat and let the soup rest 5 minutes.
- Ladle soup into individual serving bowls and top each serving with a little sour cream.
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