Spinach, Mushroom and Ravioli Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 284.8
- Total Fat: 11.1 g
- Cholesterol: 43.8 mg
- Sodium: 1,037.7 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 5.1 g
- Protein: 15.1 g
View full nutritional breakdown of Spinach, Mushroom and Ravioli Soup calories by ingredient
Number of Servings: 4
Ingredients
-
Buitoni Light Four Cheese Ravioli, 2.5 cup
*Spinach, cooked, 1 cup
Mushrooms, cooked, 1.5 cup pieces
Carrots, cooked, 0.75 cup slices
Butter, salted, 1.5 tbsp
Chicken Broth, 2 cup (8 fl oz)
Parmesan Cheese, grated, .5 cup
Balsamic Vinegar, 3 tbsp
Dry Minced Onions, 2 tbsp
Garlic powder, 1 tsp
*Pepper, white, 1 tbsp
Basil, 2 tbsp
Directions
Cook Ravioli per package instructions set aside
Saute onions in butter, add carrots and a pinch of salt cook for five minutes or until carrots begin to soften add mushrooms and cook until they begin to soften, add spinach and saute all together for two or three minutes, add Vinegar and cook together for three minutes.
Heat chicken broth in a sauce pan adding garlic powder, white pepper and basil and gradually add spinach, mushrooms, carrots mixture. Cook together for five minutes to blend flavors. Add ravioli and simmer for five minutes or until warm. Once served, top servings with parmesan
Number of Servings: 4
Recipe submitted by SparkPeople user HILRAY3.
Saute onions in butter, add carrots and a pinch of salt cook for five minutes or until carrots begin to soften add mushrooms and cook until they begin to soften, add spinach and saute all together for two or three minutes, add Vinegar and cook together for three minutes.
Heat chicken broth in a sauce pan adding garlic powder, white pepper and basil and gradually add spinach, mushrooms, carrots mixture. Cook together for five minutes to blend flavors. Add ravioli and simmer for five minutes or until warm. Once served, top servings with parmesan
Number of Servings: 4
Recipe submitted by SparkPeople user HILRAY3.