Best Quick Ravioli Spinach Soup Recipes

QUICK RAVIOLI & SPINACH SOUP

Quick Ravioli & Spinach Soup image

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

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

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.

FRESH SPINACH AND RAVIOLI SOUP

Fresh Spinach and Ravioli Soup image

This is a healthy and satisfying soup using vegetable broth and fresh spinach. I use a refrigerated asparagus, gruyere cheese filled ravioli when making this recipe. However any tortellini or ravioli that you prefer will do.

Provided by Bev I Am

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 cups low sodium vegetable broth
9 ounces refrigerated ravioli (vegetable, cheese, mushroom or combination. If frozen, thaw)
1 (14 ounce) can diced tomatoes
1/4 cup sun-dried tomato, chopped (if in oil rinse)
1/2 cup sweet onion, chopped
1 tablespoon garlic, minced
3 cups fresh baby spinach leaves, packed
1 teaspoon dried basil
1 teaspoon dried oregano
1 pinch ground cayenne pepper
salt, to taste
fresh ground black pepper, to taste
freshly grated parmesan cheese, to taste

Steps:

Bring vegetable broth to boil in a 3 1/2-4 qt stockpot, over high heat.
Add ravioli; reduce to simmer; cook gently 4 minutes.
Add diced canned tomatoes, sun-dried tomatoes, sweet onion and garlic; simmer gently additional 5 minutes.
Add fresh baby spinach leaves, basil, oregano, cayenne; simmer until spinach is wilted.
Season to taste with salt and freshly ground black pepper.
Serve bowls and sprinkle with Freshly grated Parmesan Cheese.

Nutrition Facts : Calories 44, Fat 0.4, SaturatedFat 0.1, Sodium 94.8, Carbohydrate 9.4, Fiber 2.7, Sugar 4.9, Protein 2.4