Ravioli Soup
Description
Raviolis swim in a savory chicken broth with spinach, mushrooms, and peas and carrots, seasoned with a splash of soy sauce.
Ingredients
•
2 cups water
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1 cube chicken bouillon
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1 pound prepared fresh cheese ravioli
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2/3 cup baby spinach leaves
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2 fresh mushrooms, sliced
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1/4 cup sliced carrot
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1/2 cup frozen mixed peas and carrots
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1 tablespoon olive oil
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1 dash soy sauce
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salt and black pepper to taste
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.