ravioli soup

ravioli soup

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 sliced carrot
  • 1/2 cup frozen mixed peas and carrots
  • 1 tablespoon olive oil
  • 1 dash soy sauce
  • 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.

10/22/2019
ravioli soup, recipe PT15M PT1H 5 455 calories

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