RAVIOLI SOUP RECIPES
RAVIOLI AND VEGETABLE SOUP RECIPE | FOOD NETWORK KITCHE…
Provided by Food Network Kitchen
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery and thyme and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the broth and 3 cups water and increase the heat to high. Cover and bring to a boil, then add the ravioli. Reduce the heat to medium and simmer until the ravioli are tender (see label for approximate cooking time).
- Add the escarole to the soup and cook, stirring, until wilted. Season with salt and pepper. Ladle the soup into bowls and sprinkle with the cheese. Serve with the bread.
Nutrition Facts : Calories 262 calorie, FatContent 9 grams, SaturatedFatContent 3 grams, CholesterolContent 17 milligrams, SodiumContent 506 milligrams, CarbohydrateContent 34 grams, FiberContent 8 grams, ProteinContent 12 grams
QUICK RAVIOLI & SPINACH SOUP RECIPE: HOW TO MAKE IT
I love my Italian American traditions, but I never had time to make a classic Italian wedding soup. So I created this shortcut version with ravioli. —Cynthia Bent, Newark, Delaware
Provided by Taste of Home
Categories Lunch
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 6 servings (21/2 qt.)
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the broth, onion powder and pepper; bring to a boil. Add ravioli; cook, uncovered, for 7-10 minutes or until tender. Add spinach and chicken during the last 3 minutes of cooking. If desired, serve with cheese.
Nutrition Facts : Calories 292 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 91mg cholesterol, SodiumContent 1638mg sodium, CarbohydrateContent 19g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 28g protein.
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