Quick Ravioli & Spinach Soup

By Addie

I love my Italian-American traditions, but wanted a quicker Italian wedding soup. I created this shortcut version with ravioli. — Cynthia Bent, Newark, Delaware

Ingredients

• 2 cartons (32 ounces each) chicken broth
• 1/4 teaspoon onion powder
• 1 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

Details

Adapted from keyingredient.com

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.
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REVIEW:

I had modify since I didn't have all the ingredients but it turned out great. I added a pkg of fresh mushrooms (sliced) to the broth, real onions and skipped the chicken. The mushrooms added another layer of flavor. Very good!