Wednesday, November 16, 2011

Ravioli Soup

I love this recipe.  I used to ask my mom for it all the time for my birthday.  It's perfect with grated parmesan cheese and a few slices of french bread, yum!  I made the entire recipe when we had friends over, and everyone loved it.

2 (10 oz.) cans Campbell's beef broth bouillon
2 c. canned tomato juice
6 c. water
1 1/2 c. chopped carrots (in half circles)
1/2 c. chopped green onion
1 1/2 c. peeled, diced potato (can use a little extra, I love the potato in this)
2 tsp. salt
2 tsp. sugar
1/2 tsp. pepper
1/2 c. chopped fresh parsley
1 (10 oz.) box frozen chopped spinach
about 48 - 60 frozen meat ravioli, cooked (for those in the Bay Area, my mom uses the local Genova brand)
2 (8 oz. each) containers of ravioli sauce (tomato, garlic, herbs)

1.  Combine bouillon, tomato juice and water in a large pot.
2.  Bring to a boil and add: carrot, potato, onion, parsley, salt, sugar and pepper. Cover and simmer until veggies are tender.
3.  Add the spinach and gently stir in the ravioli (which has already  been cooked) and the sauce.  Heat about 10 minutes.
4.  Serve with parmesan cheese sprinkled over top, if desired.

not a great picture, but it is delicious!

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