Soup with Ravioli

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Soup with Ravioli

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.

Nutrition Facts (per serving)

319Calories12g Fat40g Carbs14g Protein
None
Nutrition FactsServings Per Recipe4Calories319% Daily Value *Total Fat12g15%Saturated Fat5g23%Cholesterol45mg15%Sodium517mg22%Total Carbohydrate40g15%Dietary Fiber4g15%Total Sugars3gProtein14gVitamin C4mg22%Calcium173mg13%Iron3mg14%Potassium215mg5%
None

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