Nov 30, 2012

Ravioli and Spinach Soup


Visit Sandra's blog to see what everyone is cooking up this week!


I've been trying to expand my collection of  quick pantry recipes.  I found the recipe below and it's quick, delicious and so easy to make.  

Add some garlic bread and dinner was on the table in 15 minutes!




Ravioli and Spinach Soup
Recipe adapted from a Taste of  Home  Recipe - Dec. 2012/Jan. 2013  Magazine 
Ingredients:
  • 2 cans of beef  or vegetable broth (14.5  oz each)
  • 1  pkg (9 oz.) refrigerated mini - cheese ravioli or  mini tortellini
  • 1 can (15 oz)  great northern beans, rinsed and drained
  • 1 can of rotel, undrained
  •  ¼ teaspoon salt
  • 1/8 tsp pepper
  • 1 bag of frozen chopped spinach or greens (14-16 oz)
  • ¾ cup of shredded cheese of your choice (optional)
Directions: 

In a large saucepan, bring broth to a boil. Add ravioli, reduce heat and simmer uncovered for 5 minutes. 

Stir in beans, tomatoes, salt and pepper and frozen spinach (or greens). Return soup to a  simmer for 4-5 minutes or until ravioli are tender. 

 Top with shredded cheese (optional) and enjoy!