Meatball and Mini Ravioli Soup
Ingredients
- 3 cans Chicken Broth
- 25 count Meatballs, cooked
- 1 package Dry Mini Ravioli
- 1 can Diced Tomatoes
- 1 can Great Northern Beans
- 1 count Bay Leaf
- to taste Salt
- to taste Pepper
Instructions
- In a large Stock Pot, Bring Chicken Broth to boil.
- Add cooked meatballs and boil until thawed and heated through.
- Add Ravioli or Tortellini and bay leaf and boil for 5-10 minutes.
- Stir in Tomatoes and Beans and heat through. Turn the heat down to low after a few more minutes and simmer – allowing the bay leaf to flavor the broth.
- Salt and pepper to taste.
