Description
A quick, hearty soup with cheese ravioli, fresh spinach, and shredded chicken in a flavorful broth — ready in under 20 minutes for the perfect weeknight comfort meal.
Ingredients
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
Instructions
- In a large saucepan, combine chicken broth, onion powder, and pepper. Bring to a boil over medium-high heat.
- Add cheese ravioli and cook uncovered for 7–10 minutes, or until tender.
- During the last 3 minutes of cooking, stir in spinach and shredded chicken.
- Serve hot, garnished with grated Parmesan cheese if desired.
Notes
- Frozen ravioli can be used; increase cooking time slightly.
- Vegetable broth and omitting chicken make this a vegetarian soup.
- For a richer broth, simmer with a Parmesan rind or add a splash of cream.
- Stir gently during cooking to prevent ravioli from sticking.
- Prep Time: 5 minutes
- Cook Time: 10–12 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 2g
- Sodium: 1080mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg
