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Tomato Ravioli Soup

Tomato Ravioli Soup
Tomato Ravioli Soup

While browsing for salad recipes on a magazine I made myself a tomato ravioli soup with leftovers chicken chunks... 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 (which is a rarity on this site).


3 medium ripe tomatoes (chopped or a can of tomatoes)

1 medium yellow onion 1 cup of chicken broth 3 tablespoons of butter 1/2 cup of milk a pinch of nutmeg

Optional: 2 chicken breast fillet (cooked & chopped)

1 cup of ravioli 3 tablespoons of green onion (chopped)

1/2 tablespoon of AP flour 2 tablespoon of parmesan cheese (grated)


  1. In a pan, sauté onions with 1 tablespoon of butter for 5 minutes, and then add tomatoes, simmer on low-medium heat. Add in the chicken broth and simmer for 10 minutes.

  2. Add the ravioli and chicken and simmer until ravioli is cooked.

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

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


  1. instead of milk, heavy cream will make it more indulgent.

  2. Grade more cheese on top, always more cheese!


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