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TEX-MEX MINI RAVIOLI SOUP Recipe

Ingredients

How to make it

  • In a 4 1/2-quart Dutch oven or 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 the onion starts to soften, about 2 minutes.
  • 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 the pot from the heat, and let the soup rest for 5 minutes.
  • Ladle the soup into individual serving bowls, and top each serving with a little sour cream, if desired. Serves 4.

People Who Like This Dish 2
Reviews & Comments 2

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    " It was excellent "
    sayboya ate it and said...
    Good.
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  • boofie 15 years ago
    Yum this sounds fast and easy, and right up my fiance's ally. Thanks for a great recipe :)
    Was this review helpful? Yes Flag

The Cook

cookin_in_pa Erie, PA

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