This is my go-to recipe when the day has not gone as scheduled and the pot roast is still a rock in the freezer and people will be demanding food within the hour. It is super-simple and lends itself to your own touches and variations.
Quick Soup
4 20-ounce cans of chicken broth
1/4 cup white wine
16 ounces of frozen mixed vegetables
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon dried onion
1/2 teaspoon dried Basil
1 teaspoon dried Oregano
Salt and Pepper to taste
16 ounces dried mini ravioli with cheese filling*
Bring all the ingredients except the ravioli to a boil, add the dried ravioli and simmer according to directions on the package or until tender. Grate some Parmesan or Romano over each bowl and serve. If you have bread/rolls on hand, you will have it made. Salad fixings, too? You are, indeed, the cook to watch!
*You can usually find the packages of dried ravioli in the pasta section of the store. If you have a frozen variety available, that works, too, only adjust the cooking time as it will heat through faster.
Ideas . . .
If you have some leftover chicken or even canned chicken, you can add that to the soup.
Barley is excellent in the soup but you will have to simmer it longer before adding the ravioli.
My family likes rice and the ravioli in their soup.
This also works great with beef broth only use red instead of white wine.
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