20 Minute Sopas with Chicken Ravioli
Sopas or Filipino Chicken Noodle Soup is made even easier with store bought chicken stuffed ravioli and bone broth. It goes from fridge to table in 20 minutes flat.
Servings: 4 People
Ingredients
- 1 Large Shallot or ½ of a Medium Sized Onion Sliced
- 3 Cloves of Garlic Diced
- 2 Tablespoons Olive Oil
- 1 Cup of Carrots Sliced or Cubed
- 1 Cup of Cubed Potatoes
- 1 Tablespoon Coconut Aminos
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 1 Cup of Shredded Cabbage
- 3 Cups Chicken Bone Broth
- 2 Cups Water
- 1 Package Chicken Ravioli
- ¼ Cup Warm Milk
Instructions
- In a large stock pot heat up the olive oil on medium heat until it simmers and add in the onions. Cook for 1 minute or two until the onions are translucent. Then add in the carrots and potatoes. Cook for about 3-5 minutes until the potatoes and carrots get a little brown on the edges. Season with the salt and pepper.
- Add in the garlic, coconut aminos, broth and water. Scrape out any brown bits on the bottom of the pot (that’s flavor) and bring up to a boil. Once it has boiled turn down the heat to a simmer and cook until the potatoes are soft. About 5-7 minutes.
- To finish the soup add in the cabbage and bring the soup up to a boil again.
- Once it is boiling add in the ravioli, dropping it in one at a time and cook for 3 minutes.
- To serve ladle everything in a bowl and just before eating add in some warm milk for added creaminess.