Ravioli and Spinach Soup, 3/5/14

(Michael Lanari-Kitchen & Bath Concepts)

  • 2 cans (about 4 cups) low sodium chicken broth or stock
  • 1 to 2 teaspoons minced garlic

  • 1/2 package (about 4 oz.) cheese or mushroom ravioli

  • 1 tsp dried basil

  • 1 package frozen chopped spinach, thawed and squeezed

  • Salt and pepper

  • 1 14oz. can diced tomatoes

  • Parmesan cheese

In a large pot, bring stock to simmer. Stir in ravioli and simmer gently for 3 minutes. Stir in spinach, garlic, basil, salt, pepper and tomatoes. Return to a simmer and cook for 2-3 more minutes. Serve hot with Parmesan cheese