Ravioli Soup recipe

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Ingredients

2 cups water
1 cube chicken bouillon
1 pound prepared fresh cheese ravioli
⅔ cup baby spinach leaves
2 fresh mushrooms, sliced
¼ cup sliced carrot
½ cup frozen mixed peas and carrots
1 tablespoon olive oil
1 dash soy sauce
salt and black pepper to taste

Nutrition Info

319 calories
carbohydrate: 40 g
cholesterol: 45.1 mg
fat: 11.9 g
fiber: 4.3 g
protein: 14.2 g
saturatedFat: 4.6 g
servingSize: -
sodium: 517.3 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large saucepan, bring water and bouillon cube to a boil. Place ravioli in the pot, and cook 5 minutes, stirring occasionally. Mix in spinach, mushrooms, carrot, frozen peas and carrots, olive oil, and soy sauce, cook for 5 minutes, until vegetables are tender. Season with salt and pepper.

Recipe Yield

4 servings

Recipe Note

Ravioli in chicken broth. A great way to use up any extra veggies or leftover meats hanging around in the fridge. Use any kind of ravioli you like. Oyster sauce can substitute for soy sauce.

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