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Ravioli Leftovers Soup

Always save broth that collects in the bottom of a pan when cooking a piece of meat because it makes GREAT soup broth full of vitamins and flavor. This soup had memories of Thanksgiving as it was from our turkey with a little gravy mixed into it. Yum! I had a sick child who requested soup and this was the result using what I had on hand including leftover frozen raviolis not used in my Cheese Ravioli with Butternut Squash.
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soup, Under 30 min., Vegetarian
Ingredients Method

Ingredients
  

  • 4 cup(s) broth
  • 8 oz(s) cheese ravioli approx.
  • 8 oz(s) frozen green beans approx.
  • 6 oz(s) corn approx.
  • 1/2 cabbage cut 1/2" thick pieces
  • 2 zucchini(s) chopped small
  • 1 tsp thyme
  • 1/2 tsp salt
  • 1 tsp pepper

Method
 

  1. Prep Work: Cut cabbage and zucchini. Store together. Defrost broth in refrigerator if frozen.
  2. 1. Place broth in pot and melt if frozen. Add all other ingredients and simmer at least 20 min., or at least until vegetables are cooked through. Salt and pepper to taste. Add more broth as needed for consistency.