This is one of my absolutely favorite quick recipes. I like tomatoes and I like it hot, so I generally add a can of Rotel tomatoes. I don't always have cilantro on hand; it's pretty much just as tasty without it.
Santa Fe Ravioli Soup
Yield: serves 4 (serving size: 1 1/4 cups soup, 1 tablespoon sour cream, and 1 tablespoon cilantro)
Recipe from
More From Health
Nutritional Information
Amount per serving
- Calories: 247
- Calories from fat: 14%
- Fat: 4g
- Saturated fat: 2.2g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.1g
- Protein: 14.3g
- Carbohydrate: 41.2g
- Fiber: 5.3g
- Cholesterol: 30mg
- Iron: 2.2mg
- Sodium: 856mg
- Calcium: 119mg
Ingredients
- 2 (15.75-ounce) cans fat-free, less-sodium chicken broth
- 1 (9-ounce) package fresh light cheese ravioli (such as Buitoni)
- 1 cup refrigerated salsa (such as Melissa's)
- 1 (15-ounce) can black beans, rinsed and drained
- 1/4 cup reduced-fat sour cream
- 1/4 cup chopped fresh cilantro
Preparation
- Bring broth to a boil in a large saucepan. Reduce heat to low; add ravioli and simmer 5 minutes or until almost tender. Add salsa and beans; cook 5 minutes or until thoroughly heated. Remove from heat. Garnish with sour cream and cilantro.
Santa Fe Ravioli Soup Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Kid-Friendly, Quick/Easy
- CUISINE: American, New American
- MAIN INGREDIENT: Pasta
- PUBLICATION: Health
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Santa Fe Meat Loaf
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