Ravioli Soup

• 2 cups water

• 1 cube chicken bouillon

• 1 pound prepared fresh cheese ravioli

• ⅔ cup baby spinach leaves

• 2 fresh mushrooms, sliced

• ¼ cup sliced carrot

• ½ cup frozen mixed peas and carrots

• 1 tablespoon olive oil

• 1 dash soy sauce

• salt and black pepper to taste

1. In a large saucepan, bring water and bouillon cube to a boil. Place ravioli in the pot, and cook 5 minutes, stirring occasionally. Mix in spinach, mushrooms, carrot, frozen peas and carrots, olive oil, and soy sauce; cook for 5 minutes, until vegetables are tender. Season with salt and pepper.

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Nutrition Facts (per serving)

319Calories12g Fat40g Carbs14g Protein

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Nutrition FactsServings Per Recipe4Calories319% Daily Value *Total Fat12g15%Saturated Fat5g23%Cholesterol45mg15%Sodium517mg22%Total Carbohydrate40g15%Dietary Fiber4g15%Total Sugars3gProtein14gVitamin C4mg22%Calcium173mg13%Iron3mg14%Potassium215mg5%

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