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Loading...| 2 cups water | |
| 1 chicken bouillon cube | |
| 1 lb prepared fresh cheese ravioli | |
| 2/3 cup baby spinach leaves | |
| 2 fresh mushrooms , sliced | |
| 1/4 cup sliced carrot | |
| 1/2 cup frozen peas and carrot | |
| 1 tablespoon olive oil | |
| 1 dash soy sauce | |
| salt and black pepper |
| 1. | In a large pot, bring water and chicken bouillon cube to a boil. |
| 2. | Add prepared fresh cheese ravioli and let cook for 3-4 minutes until the ravioli float to the top of the water. |
| 3. | Add baby spinach leaves, fresh mushrooms, sliced carrot, frozen peas and carrot, and olive oil to the pot and let cook for an additional 3-4 minutes. |
| 4. | Season with a dash of soy sauce, salt, and black pepper. |
| 5. | Serve hot and enjoy! |
This Ravioli Soup is quick and easy to make, and it’s packed with flavor.
It’s a one-pot meal that is perfect for a cozy night in.
The fresh cheese ravioli can be high in calories and carbs, so it should be enjoyed in moderation.
This soup is not suitable for those with gluten allergies.
This soup is a great source of vegetables, which are packed with nutrients and vitamins.
The spinach in this recipe is high in iron and can help support healthy bones.
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