Tomato Ravioli Soup  | Aida Majzoub

Tomato Ravioli Soup


Tomato Ravioli Soup

While browsing for salad recipes on a magazine I made myself a tomato ravioli soup with leftover chunks of chicken... This is multitasking at its best, don't you think?... :)!

 This recipe is pretty simple... all you need is store-bought ravioli, some cheese, and the dish is magically done.

 This recipe yields 1 individual bowl.


 3 medium ripe tomatoes (chopped)

 2 chicken breast fillet (cooked & chopped)

 1 medium yellow onion

 1 cup of ravioli (cooked)

 1 cup of chicken broth

 3 tablespoons of green onion (chopped)

 2 tablespoons of butter

 1/2 tablespoon of AP flour

 1/2 cup of milk

 2 tablespoon of parmesan cheese (grated)

 a pinch of nutmeg


 1. In a pan, saute onions and tomatoes for 10 minutes over low-medium heat. Add the chicken broth and simmer for 5 minutes. Add the ravioli and chicken and simmer until ravioli is cooked.

 2. In another pan, we will make the roux (white sauce) by adding the butter and cooking the flour in it for 5 minutes, then add the milk, nutmeg, and parmesan, simmer until thickens.

 3. In a bowl, place the soup and drizzle the cheese sauce on top. Serve warm and garnish with green onions.


 1. To make it even more decadent heavy cream instead of milk.


Question: If you have to choose between pasta or salad, which one you pick?

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