Southwest Chicken & Cheese Ravioli Soup

Introduction: Southwest Chicken & Cheese Ravioli Soup

This delicious soup is one of our lunch favorites, especially during the fall and winter months. It is easy to prepare plus I usually have all the ingredients on hand. I really like to make it when I have leftover chicken, but a can of chicken breast is an easy substitute. A bowl of this hearty soup is very filling, plus it is healthy. Enjoy!



6-quart pot

Small knife

Wooden spoon

Measuring spoons

Cutting board

Large measuring cup


2 tablespoons unsalted butter

½ of a medium onion

1 teaspoon minced garlic

4 cups water

1 tablespoon chicken bouillon (or 2 cubes)

½ teaspoon salt

1 (8.8 oz.) pkg. vacuum sealed cheese ravioli

1 cup frozen chopped spinach

½ cup frozen whole kernel corn

1 (10.5 oz.) can low fat cream of chicken soup

1 ½ cup diced cooked chicken breast

Step 1: Melting Butter:

 In a 6-quart pot, melt butter over medium heat.  

Step 2: Cooking Onion:

Dice onion. Add to butter and cook for 5-7 minutes until onion softens, stirring occasionally. 

Step 3: Cooking Garlic:

Add garlic. Cook for 2 minutes more, stirring often.

Step 4: Adding Water, Bouillon, and Salt:

 Slowly add water then bouillon and salt. Stir. Bring to a boil over medium high heat.

Step 5: Cooking Ravioli:

 Add ravioli. Boil for 5 minutes over medium high heat.

Step 6: Cooking Spinach and Corn:

 Add spinach and corn. Stir. Boil for 2 minutes. 

Step 7: Finishing Soup:

Add chicken and soup. Stir to combine. Reduce heat to low and heat through, stirring often.

Step 8: Serving Soup:

To serve, ladle into bowls. Garnish if desired. Serve immediately. Serves 4. 

Step 9: Notes:

Leftover turkey or ham may be substituted for the chicken. If using ham, omit salt. 

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    4 weeks ago

    Thanks for the recipe, Mary! What are the red pieces in the photo?


    Reply 4 weeks ago

    Just diced red bell pepper for a little added color.


    5 weeks ago

    This looks like a great "use what you have on hand" sort of soup! I should do something like this with the ravioli I have in the fridge :)