FRESH SPINACH AND RAVIOLI SOUP
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
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
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