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    You are in: Home / Recipes / Fresh Spinach and Ravioli Soup Recipe
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    Fresh Spinach and Ravioli Soup

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Bev's Note:

    This is a healthy and satisfying soup using vegetable broth and fresh spinach. I use a refrigerated asparagus, gruyere cheese filled ravioli when making this recipe. However any tortellini or ravioli that you prefer will do.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring vegetable broth to boil in a 3 1/2-4 qt stockpot, over high heat.
    2. 2
      Add ravioli; reduce to simmer; cook gently 4 minutes.
    3. 3
      Add diced canned tomatoes, sun-dried tomatoes, sweet onion and garlic; simmer gently additional 5 minutes.
    4. 4
      Add fresh baby spinach leaves, basil, oregano, cayenne; simmer until spinach is wilted.
    5. 5
      Season to taste with salt and freshly ground black pepper.
    6. 6
      Serve bowls and sprinkle with Freshly grated Parmesan Cheese.

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    Ratings & Reviews:

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    Nutritional Facts for Fresh Spinach and Ravioli Soup

    Serving Size: 1 (149 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 44.0
     
    Calories from Fat 3
    99%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 94.8 mg
    3%
    Total Carbohydrate 9.3 g
    3%
    Dietary Fiber 2.6 g
    10%
    Sugars 4.8 g
    19%
    Protein 2.4 g
    4%

    The following items or measurements are not included:

    low sodium vegetable broth

    ravioli

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