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
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.
~peace and blessings~