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Quick Ravioli & Spinach Soup

I love my Italian American traditions, but I never had time to make a classic Italian wedding soup. So I created this shortcut version with ravioli. —Cynthia Bent, Newark, Delaware
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

Ingredients

  • 2 cartons (32 ounces each) chicken broth
  • 1/4 teaspoon onion powder
  • Dash pepper
  • 1 package (9 ounces) refrigerated small cheese ravioli
  • 4 cups coarsely chopped fresh spinach (about 4 ounces)
  • 3 cups shredded cooked chicken
  • Grated Parmesan cheese, optional

Directions

  • In a large saucepan, combine the broth, onion powder and pepper; bring to a boil. Add ravioli; cook, uncovered, for 7-10 minutes or until tender. Add spinach and chicken during the last 3 minutes of cooking. If desired, serve with cheese.
Nutrition Facts
1-2/3 cups: 292 calories, 11g fat (3g saturated fat), 91mg cholesterol, 1638mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 28g protein.

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