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      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

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