Recipe of the Week | Ravioli and Rosemary Soup

Ravioli and Rosemary Soup | Photo Credit Randolph Graham

This is a simple soup recipe born one cold day shortly after the Thomas fire. I call it my “healing soup.”

I had a few leftover things in the refer (green beans) and fresh rosemary from my herb garden, then I went to the store for the ravioli. The texture of the green beans and potatoes are a nice complement to the pasta, and with fresh rosemary and basil — the flavor quotient is off the charts!



6 cups vegetable broth

2 teaspoons Better Than Bouillon – No Chicken Base

2 cups red potatoes (cut into ½-inch pieces)

1 tablespoon fresh rosemary (chopped fine)

9-ounce package Buitoni refrigerated zucchini and mushroom ravioli

2 cups fresh green beans (trimmed and cut into 1-inch pieces)

1 tablespoon extra-virgin olive oil

Fresh basil leaves (torn into pieces for garnish)



In a 4- to 6-quart pot, bring vegetable broth to boiling over medium-high heat. Add potatoes and rosemary; return to boiling. Reduce heat to medium and cook, covered, 10 to 12 minutes. Add ravioli and green beans. Return to boiling, then reduce heat, cover, and simmer for 5 to 6 minutes more or until pasta and potatoes are tender.

Stir in olive oil and fresh basil.  Serve while hot.

Randolph Graham, a recent cooking class checking the soups

Chef Randy’s latest book: Ojai Valley Make Ahead Cookbook on Sale at AMAZON

For additional recipes, see Chef Randy’s website at


Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at for more recipes.

Visit his author’s page on Amazon for culinary inspiration!  


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