Ravioli & Spinach Soup
This tasty soup is so easy to prepare and makes great use of leftover chicken. This is a great dish to prepare when you don’t have much time to spare. Makes a great lunch or first course. I prefer to make this soup with small square ravioli, but this time I only had small round ravioli in my freezer. Tastes great both ways!
1 (9-oz) package small cheese ravioli
2 (32-oz) containers chicken broth
1/4 teaspoon onion powder
4 cups chopped fresh spinach
3 cups shredded cooked chicken
black pepper, to taste
grated Parmesan cheese, for serving
crushed red pepper flakes, optional
Bring the chicken broth to a boil and add onion powder and black pepper. Add the ravioli and boil for 7-10 minutes or until the ravioli is cooked and tender. Add the chopped spinach and cooked chicken. Cook another 2-3 minutes. Transfer to soup bowls and serve with some grated Parmesan cheese.