QUICK RAVIOLI & SPINACH SOUP

By á-8295

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

Preparation

Step 1

•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. Yield: 6 servings.