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

Quick Chicken Soup

It's a cold day here with freezing rain and snow showers, so I decided to make chicken soup for dinner. It was warm and filling. I found the recipe at Betty Crocker.com, but of course adjusted it to our taste. The white flecks in the photo above are pieces of melting parmesan cheese.

Quick Chicken Soup

1/4 pound cooked chicken, cut into 1/2-inch pieces (2 cups)
1 cup frozen green peas
2 medium celery stalks, sliced (1 cup)
2 medium carrots, sliced (1 cup)
1 small onion, chopped (1/2 cup)
2 garlic cloves, finely chopped
7 cups reduced sodium chicken broth (from two 32-ounce cartons)
1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1 teaspoon Italian Seasoning

1/4 teaspoon pepper
1 dried bay leaf
1 cup uncooked gemelli or rotini pasta (4 ounces)

1. Heat all ingredients except pasta in 4-quart Dutch oven. Stir in pasta. Heat to boiling, stirring occasionally; reduce heat.

2. Simmer uncovered 10 to 15 minutes, stirring occasionally, until pasta and vegetables are tender. Discard bay leaf.

Enjoy!

Blessings,

Lisa