Pumpkin Ravioli Soup
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
onions
chopped |
|
| 2 |
garlic cloves
minced |
*
|
|
| 1 | teaspoon |
sage
chopped |
*
|
| 1 | teaspoon |
thyme
chopped |
*
|
| 2 | cans |
vegetarian chicken broth, non-fat, low-sodium
|
*
|
| 1 | can |
pumpkin
|
*
|
| 1 | package |
ravioli
filled with cheese |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
onions
chopped |
|
| 2 | cloves |
garlic cloves
minced |
*
|
| 5 | ml |
sage
chopped |
*
|
| 5 | ml |
thyme
chopped |
*
|
| 2 | cans |
vegetarian chicken broth, non-fat, low-sodium
|
*
|
| 1 | can |
pumpkin
|
*
|
| 1 | package |
ravioli
filled with cheese |
* |
Directions
Spray a nonstick skillet with vegetable cooking spray; sauté onion and garlic over medium-low heat until onion is softened but not brown.
Stir in herbs.
Add chicken and broth and pumpkin; stir to combine.
Bring to a boil.
Reduce heat and simmer 10 minutes.
Cook ravioli according to package directions, 3 to 5 minutes.
Drain and divide among 6 soup bowls.
Ladle hot soup over ravioli. Sprinkle with cinnamon, garnish with thyme sprigs.
