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ravioli soupSoup is magic, I swear it!  It can be a great meal in itself, or a wonderful first course. It is always so sweet to have soup as a first course when having company in for dinner. No matter what the soup, for some reason guests think you fussed and went to a great deal of trouble. The last time I had people in for a simple meal I served this easy soup in pretty soup bowls. The comment: “Oh this is a fancy dinner”! This soup does that, and really, it is easier and less fussy than putting together a salad – such a good trick!

 

5 cups fat-free, low sodium vegetable stock

½ cup dry, white wine

2 cups chopped, fresh spinach – not frozen

1 cup sliced baby bell mushrooms

2 green onions, finely diced

1/2 C diced, small, carrots

2-tablespoon olive oil

½ tsp black pepper

1 tsp coriander

½ tsp ground mustard

1 tablespoon dried parsley

½ tsp dill weed

2 tablespoons lemon juice

12 cheese-filled, frozen ravioli portions. Be sure and use full-size, not ‘mini’.

Parmesan cheese – solid piece, not grated

Heat olive oil on medium heat and sauté onions 3 minutes. Add mushroom and sauté an additional 3 minutes. Add spinach and heat 2 minutes or until soft. Add wine and stir. Add all remaining ingredients except ravioli. Heat to low boil, about 8 minutes, stirring often. Add ravioli, stirring constantly and cook until soup returns to low boil or until ravioli is done to your liking. Serve in soup bowls, placing 3 cooked ravioli in each bowl. Top with shaved Parmesan cheese, and serve with crunchy dinner roll. Delicious!

Serves 4

This is easy to make ahead and keep frozen, just in case you need it. Freeze without prepared ravioli; adding it once your soup has been heated to a low boil.

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