We needed to use up some pesto we had in the fridge and this recipe had caught our eye so we made soup not too long ago. An easy recipe, the only changes we made were to use zucchini (instead of yellow squash as that is what we had) and to add more pesto (we felt it didn't have any pesto flavor as is).
- 28 oz. (or so) chicken broth - we used 4 cups homemade
- 9 oz. pkg cheese ravioli
- 14.5 oz. diced tomatoes, undrained
- 1/4 C. pesto (which we upped by generous spoonfuls in our bowls)
- 2 C. squash cubed
- 1/4 t. salt
- 1/4 t. pepper
Bring broth to a boil in a large saucepan. Add all remaining ingredients; reduce heat, simmer 8-10 minutes. Makes four servings.
We would probably make this again if we were trying to use up ingredients sitting around. I would not go out and buy the stuff just to make this . . .
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