Mini Ravioli And Spinach Soup Recipes

Steps:

• 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.

Steps:

• Saute onion and garlic in olive oil.
• Add tomatoes and chicken broth and bring to a simmer.
• Add seasonings to taste.
• Add diced carrots and simmer about 15 minutes.
• Add mini ravioli and cook about 10 minutes.
• Add frozen spinach and heat through.
• Optional ingredients are the mini meatballs (pre-cooked) and/or sliced cooked sausage.
• Sprinkle with parmesan cheese!

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery and thyme and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the broth and 3 cups water and increase the heat to high. Cover and bring to a boil, then add the ravioli. Reduce the heat to medium and simmer until the ravioli are tender (see label for approximate cooking time).
• Add the escarole to the soup and cook, stirring, until wilted. Season with salt and pepper. Ladle the soup into bowls and sprinkle with the cheese. Serve with the bread.