| Prep Time | 5 |
| Cook Time | 25 |
| Servings |
|
Ingredients
- 32 oz Vegetable Stock
- 1 C Water
- 8 oz Baby Red Potatoes Cut into bite-size
- 6 oz “Baby” Carrots Cut into bite-size
- 1 Tb Rosemary Snipped and chopped
- 9 oz Refrigerated Ravioli
- 1 Rotisserie Chicken Breast and Thigh Meat, Cut bite-size
- 8 oz Baby Bella Mushrooms Sliced
- 1 Red Bell Pepper Cut into bite-size
- 1 Jalapeno Pepper Finely diced
- 1 Tb Butter
- Parsley Chopped
- Green Onions Diced
Ingredients
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Instructions
- Bring the Vegetable Broth and Water to a boil
- Add the Potatoes, Carrots and Rosemary. Bring it back to a boil then cover, lower the heat and allow to simmer for 10 minutes
- Add the Ravioli, Chicken, Mushrooms, Red Bell and Jalapeno Peppers. Bring it back to a boil then cover, lower the heat and allow to simmer for 10 more minutes
- Stir in the Butter then serve with a grind of Black Pepper and some sprinkles of Parsley and Green Onion
Recipe Notes
I used half of an 18 oz package of the Mushroom stuffed Ravioli
I served each bowl with a piece of warm buttered Naan Bread.
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