A quick and delicious soup that puts a good use to leftover veggies. Great on a cold day and hearty enough to fill you up served alone.
Ingredients:
4 cups water
2 cubes or 2 tsp dry chicken bouillon
1 pound prepared fresh cheese ravioli
1 1/2 cups baby spinach leaves
6 fresh mushrooms, sliced
1/2 cup sliced carrots
1 cup frozen mixed peas and carrots
1 1/2 tablespoon olive oil
1/4 teaspoon soy sauce
1/2 teaspoon sea salt
black pepper to taste
Directions:
In a large saucepan, bring water and bouillon to a boil. Place ravioli in the pot, and cook 5 minutes, stirring occasionally. Mix in spinach, mushrooms, carrot, frozen peas and carrots, olive oil, and soy sauce; cook for 5 minutes, until vegetables are tender. Season with salt and pepper.
Originated from: http://allrecipes.com/Recipe/Ravioli-Soup/Detail.aspx
