Ravioli Soup

This ravioli soup is made with a chicken broth base. It’s fun to experiment with because you can use whatever vegetables you have as leftovers.

Ingredients -

2 Cups Water
1 Cube Chicken Bouillon
1 Pound Prepared Fresh Cheese Ravioli
2/3 Cup Baby Spinach Leaves
2 Fresh Mushrooms, sliced
1/4 Cup Carrot, sliced
1/2 Cup Frozen Mixed Peas and Carrots
1 Tablespoon Extra Virgin Olive Oil
1 Dash Light Soy Sauce
Salt and Fresh Ground Black Pepper, to taste

Preparation:

1. Bring water and the chicken bouillon cube to a boil in a large saucepan.

2. Place the ravioli in the pot.

3. Cook for 5 minutes, stirring occasionally.

4. Mix in the mushrooms, carrots, spinach, frozen peas, soy sauce and olive oil.

5. Cook for 5 minutes or until the vegetables are tender.

6. Season with salt and pepper.

7. Serve or refrigerate after the soup cools.

Cooking Tip

Serving Suggestion

This soup is already great, but try adding a few shavings of fresh parmesan and a few peices of chopped flat leaf parsley.

Cooking Tip

Recipe Idea

This recipe is equally great when substituting beef broth, fish broth or vegetable broth.