I love my Italian-American traditions, but wanted a quicker Italian wedding soup. I created this shortcut version with ravioli. — Cynthia Bent, Newark, Delaware
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30 Soup Recipes Ready in 30 Minutes
VERIFIED BY Taste of Home Test Kitchen
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- 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.
Originally published as Quick Ravioli & Spinach Soup in Taste of Home
October/November 2012, p66
Reviews forQuick Ravioli & Spinach Soup
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MY REVIEW
Reviewed Oct. 15, 2014
"This was delicious and simple! It was so easy I almost feel guilty...almost ;) Also, going with low-sodium broth next time."
MY REVIEW
Reviewed Oct. 5, 2014
"easy and delicious!"
MY REVIEW
Reviewed Jan. 31, 2013
"Excellent & Fast!"
MY REVIEW
Reviewed Jan. 9, 2013
"Very quick and simple and everyone loved it from age 3 to 40!"
MY REVIEW
Reviewed Nov. 2, 2012
"This recipe is delicious and even my kids devour it! So simple to put together, but packed with flavor."
