Best Mini Ravioli And Spinach Soup Recipes
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
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 292 calories, Fat 11g fat (3g saturated fat), Cholesterol 91mg cholesterol, Sodium 1638mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.
MINI RAVIOLI AND SPINACH SOUP
You can also add some mini meatballs or sliced sausage to make this a heartier one dish meal...served with some garlic bread and a salad. Delicious meal any time of year!
Provided by manushag
Categories < 60 Mins
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 81.1, Fat 3.6, SaturatedFat 0.6, Sodium 523.7, Carbohydrate 9.7, Fiber 2.2, Sugar 4.8, Protein 3.9
RAVIOLI AND VEGETABLE SOUP
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
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.
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