Ravioli Soup

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PREP TIME

5 min

Makes

8 cups (2 L) for 6 servings

* PLUS Cooking time: 10 minutes

Ingredients

  • 4 cups low-sodium chicken broth
  • 796-mL can diced plum tomatoes , including liquid
  • 540-mL can black beans , drained and rinsed
  • 2 tsp Italian seasoning
  • 350-g pkg fresh ravioli pasta , cheese or meat-filled
  • 2 cups baby spinach

Instructions

  • In a large saucepan set over high heat, stir chicken broth with diced plum tomatoes, beans and seasoning. Bring to a boil, stirring occasionally.
  • Add ravioli. Stir often until pasta is cooked, 3 to 5 more min. Remove from heat. Stir in spinach, then ladle into bowls. Soup is best the day it’s made. Ravioli soaks up liquid as it sits, so if reheating add more chicken broth or water to make it soupy.

Nutrition (per serving)

  • Calories
  • 281,
  • Protein
  • 15 g,
  • Carbohydrates
  • 42 g,
  • Fat
  • 7 g,
  • Fibre
  • 8 g,
  • Sodium
  • 1038 mg.

Homemade soup doesn’t have to mean an all-day affair with the stove. You can make this meal-in-a-bowl in about 20 minutes.

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