Leave the canned soups on the grocery store shelves -- you can make a hearty, delicious dinner just as fast using fresh ingredients. Each of these recipes can be on your table in 45 minutes or less, so you can always come home to a comforting bowl of soup or stew, no matter how busy your weeknight is.

NGREDIENTS

1 - 32 ounce box vegetable broth
1 - cup water
8 - ounces red potatoes, coarsely chopped (1 1/2 cups)
1 - tablespoon snipped fresh rosemary
1 - 9 ounce package refrigerated spinach or mushroom ravioli
1/2 - of a purchased roasted chicken, meat removed and cut up
8 - ounces fresh green beans, trimmed and cut into 1-inch pieces (2 cups)
1 - tablespoon butter

DIRECTIONS

In a 4- to 6-quart Dutch oven bring vegetable broth and water to boiling over medium-high heat. Add potatoes and rosemary; return to boiling. Reduce heat and cook, covered, 10 minutes. Add ravioli, chicken, and green beans. Return to boiling; reduce heat. Simmer, covered, 5 to 7 minutes more or until pasta and potatoes are tender. Stir in butter.

FROM THE TEST KITCHEN
SERVING TIP:

Top with fresh basil leaves and cracked black pepper.
NUTRITION FACTS (Rosemary and Ravioli Chicken Soup)

Per serving: 362 kcal , 13 g fat (5 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 112 mg chol. , 1326 mg sodium , 38 g carb. , 4 g fiber , 6 g sugar , 25 g pro.