Mimi's Kitchen

It's week 5 of the Year of Soup Challenge here at Mimi's Kitchen! This week's recipe is a yummy take on chicken soup with an Italian twist. It's easy, delicious, and you can have it on the table in 30 minutes!

Tuscan Chicken "Noodle" Soup (Serves 4)

8 cups chicken broth
½ cup diced carrot
½ cup diced celery
½ cup chopped onion
2 cups (16 oz.) refrigerated mini cheese-filled ravioli
1 cup cooked chicken, diced
¼ tsp. dried parsley
¼ tsp. garlic powder
3-4 fresh sage leaves, chopped (or 1/8 tsp. dried sage)
1 small sprig fresh rosemary, chopped (or 1/4 tsp. dried rosemary)
salt and pepper to taste
splash of white wine (optional)
¼ cup grated Parmesan cheese (optional)

In a 3-qt. stockpot, heat chicken broth to boiling; reduce heat and add carrots, celery, and onion. Simmer until vegetables are soft, about 20 minutes. Add ravioli and cook according to package directions. Stir in cooked chicken, parsley, garlic powder, sage, rosemary, white wine, and salt and pepper; simmer 5 minutes. Serve and sprinkle with grated Parmesan, if desired.

Time-Saver Tip of the Week:
I keep a bag in my freezer labeled “stock”, and whenever I have odd amounts of veggies, I toss them in the bag until I have enough to use for making vegetable stock. I have a second, larger freezer bag labeled "soup" that I use to save smaller bags with scraps of leftover rice, meat, etc. (even small pieces of leftover cheese are good additions to your “soup” bag). I freeze these items in small bags, separated by type, and add them to whatever kind of soup I decide to make later on.