Recipe for Ravioli Soup


  • 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 Carrot, sliced
  • 1/2 Cup Frozen Mixed Peas and Carrots
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Dash Light Soy Sauce
  • Salt and Fresh Ground Black Pepper, to taste

Cooking Directions

Bring water and the chicken bouillon cube to a boil in a large saucepan.

Place the ravioli in the pot.

Cook for 5 minutes, stirring occasionally.

Mix in the mushrooms, carrots, spinach, frozen peas, soy sauce and olive oil.

Cook for 5 minutes or until the vegetables are tender.

Season with salt and pepper.

Serve or refrigerate after the soup cools.

Ravioli Soup Photos

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