Ravioli and Spinach Soup

I made this soup on Sunday.  It was very easy, quick and tasted really good.  The entire family enjoyed it.  I used reduced sodium, low fat chicken broth, Bertolli ravioli, and a rotisserie chicken from the grocery.  It is the perfect soup for a busy weeknight as well. 

 

 

 

Ravioli and Spinach Soup

 

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

 

 

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.

 

Enjoy!

 

~peace and blessings~

Lisa