Agnolotti soup with chicken and corn
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Time to make:
35 mins, prep 15 mins, cook 20 mins
$4.57 per serve
(at time of publication)
Full ingredients list:
- 1 onion, finely chopped
- 2 small zucchinis, finely diced
- 3 cups reduced-salt chicken stock
- 375g packet fresh spinach & ricotta agnolotti (or ravioli)
- 1 cup corn kernels, drained
- 250g cooked skinless chicken breast, shredded
- 100g baby spinach leaves
Nutritional information (per serve)
Instructions and steps:
Step 1 Spray a large saucepan with oil and place over medium heat. Add onion and zucchini. Cook, stirring occasionally, for 5–6 minutes, until softened.
Step 2 Add stock and 2 cups water. Bring to the boil, then reduce heat to low and simmer for 5 minutes.
Step 3 Add agnolotti and corn. Simmer for 5–6 minutes, until agnolotti float to the top. Add chicken and spinach. Stir until spinach is just wilted, then remove from heat and season to taste. Garnish with chopped parsley or grated parmesan, if desired.
Replace the agnolotti with tortellini or ravioli. Instead of a cup of corn kernels, use a cup of mixed frozen vegetables.
About this recipe
First published: April 2011