In chicken broth, ravioli. a fantastic way to use up any extra vegetables or leftover meats in the refrigerator. You can use any ravioli type you want. Soy sauce can be swapped out for oyster sauce.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups water
- 1 cube chicken bouillon
- 1 pound prepared fresh cheese ravioli
- ⅔ cup baby spinach leaves
- 2 fresh mushrooms, sliced
- ¼ cup sliced carrot
- ½ cup frozen mixed peas and carrots
- 1 tablespoon olive oil
- 1 dash soy sauce
- salt and black pepper to taste
Instructions
- In a large saucepan, bring water and bouillon cube to a boil. Place ravioli in the pot, and cook 5 minutes, stirring occasionally. Mix in spinach, mushrooms, carrot, frozen peas and carrots, olive oil, and soy sauce; cook for 5 minutes, until vegetables are tender. Season with salt and pepper.
Nutrition Facts
| Calories | 319 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 4 g |
| Protein | 14 g |
| Saturated Fat | 5 g |
| Sodium | 517 mg |
| Sugars | 3 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
As written, this soup needs some help with flavor and technique. 2 cups of liquid isn’t nearly enough for 4 servings; it’s more of a pasta dish. I highly recommend you use at least 4 cups of liquid. Also, 1 bouillon cube gives very little flavor. The standard is 1 cube per cup of water, so you’ll need to increase it to at least 4 cubes. Cooking the ravioli for 10 minutes would turn it to mush, so I recommend cooking it for 5, then removing to a bowl with a slotted spoon. Proceed with cooking the veggies, then divide the ravioli into 4 bowls and ladle the broth over top. I didn’t see a point in adding fresh carrot, on top of using frozen carrot and peas (it wouldn’t cook in 5 minutes anyway), so I omitted it and used more carrot/pea mix. I also recommend doubling the mushrooms. I loved the addition of the olive oil and soy sauce (used more than 1 dash). The broth itself reminded me of a soup I get at a local Chinese restaurant. Given the above changes, it could be a 5 star recipe!
I made a lot of changes to this recipe but it’s one of those recipes that welcomes interpretation! I didn’t use the bouillon as it’s an ingredient that always goes stale on the shelf here. Chicken stock worked brilliantly though. I made it the first time with cheese ravioli, and didn’t like it. Second time I used butternut squash ravioli and it was very good. Red pepper flakes gave it that little pop!
You really can’t go wrong on this one. I used a box of vegetable broth and added a can of chicken broth as this was all I had in the pantry! As someone else suggested, I added a can of garbanzo beans too. Seasoned it up with some basil, and added a dash of garlic and black pepper seasoning. I substituted liquid aminos for soy sauce as it is way less sodium. I baked a few chicken tenders and shredded them up and tossed those in as well. Topped it off with some shredded Parmesan, and served with warm buttery croissants. Just perfect for this cold night. My husband had to have seconds that’s how yummy it was.
very nice would make again
I added cooked sausage. U can use hot or regular.
I’ve been making this for years and love it. There are 3 essential ingredients…chicken broth, ravioli and parmesan cheese sprinkled on top when serving. The rest is added more or less or not according to taste. Per this recipe I would add 2 boullion cubes, it should taste like chicken soup.
I had a bag of tiny cheese ravioli and used it in the soup. I went heavy on the veggies (julienned the carrots for a contrast splash of color) and used some leftover beef broth. It’s a beautiful, refreshing soup! I may try a variation with miniature meatballs when I have leftover meats.
This is a lovely staple soup that I will make for years to come. After reading the reviews of others, I went straight for doubling the liquid and that liquid was chicken broth, not water. It was the perfect adjustment for a nice mild broth that you can then season later to your taste with more or less salt or soy sauce. Delicious!!!
Thought thiis was easy and great way to use of veggies and make a great meal! I think it could use a extra kick of something but I tend to like spicy dishes ! MY teenagers loved this will make again ! Anyone have any ideas for extra kick let me know!
2 cups of water? I had to add 8 cups of water! Without it was just a pasta dish. The extra bouillon cubes I had to put in the soup made it kind of salty. But a good meal. I will make again knowing what I know now.
Love the flavors and versatility of this! You can make this and clean out your freezer if you like! However, as stated you will need to be creative, which is great, but maybe not for all cooks. For starters… 4 cups of water to boil 2 pounds of ravioli in? Not enough water, not even close, even as stated on the package directions for the frozen kind. No matter, but sliced carrots will generally take much longer to cook than five minutes… So the cooking times and amounts are off, but if you are creative, this can make an awesome delicious soup and a starter for many creative ventures : -) ! Tonight I tried to double the recipe, 8 cups of water in a chicken stock made of chicken breasts instead of the chicken bouillon, 1 pound of raviolli [just seems a lot more realistic to me], plus the spinach, a package of mushrooms and carrots boiled in the chicken stock… plus some frozen peas and other ingredients. Anyway you look at this… the recipe has some serious potential and is very delicious! Have fun, experiment and ENJOY!!!
tasty! I doubled the liquid, added a box of frozen spinach, a pkg of fresh mushrooms, a can of sliced carrots, some tortellini and some garlic salt. AMAZING and easy.
Pasta in brodo: a house favorite. Use your best broth and let your imagination flow. This recipe is a great starting point for an Italian staple. Any sort of stuffed pasta will work, ie ravioli, agnolotti or tortellini. Keep your broth clear in case a ravioli breaks up in cooking by boiling the pasta separately and add it to the bowls when serving. Frozen shrimp, deli roasted chicken or sliced leftover roast meats can be added also. The spinach is a big plus for color and eye appeal. Skip the soy and pass the grated parmesan for some salt and flavor. I always keep some frozen raviolis in the freezer for just such a quick, light and healthy meal. Thanks Raftermania for submitting this recipe.
Very bland. Sadly, a waste of my raviolis.
Surprisingly yummy considering how fast and easy this was to make. I omitted peas and carrots and substituted lightly browned diced sweet potato and corn in the olive oil. Thanks for the great recipe.
a new family favorite
Made this for my grandkids and the wolfed it down. I used a double bag of tortellini, fresh carrots and peas (instead of frozen veg) and canned mushrooms. Also used boxed chicken broth for the bouillon and water. Surprise, they didn’t even question me about the spinach and I didn’t mention it! They just ate and ate. Another winner!
This is one of those great “clear out the leftovers in the fridge recipes”. I followed it very loosely, based on what veggies I had in the fridge, and spiced it up with onion powder, garlic and a bay leaf (cause we like spicy). I’ll definitely make it again.
Great recipe. I used additional fresh carrots and left off the peas and carrots. I love soy sauce so I used more. I also added the spinach at the very last just before serving. When I bring leftovers to share with my daughter, she always says “YUM that soup!”
Great recipe. I used additional fresh carrots and left off the peas and carrots. I love soy sauce so I used more. I also added the spinach at the very last just before serving. When I bring leftovers to share with my daughter, she always says “YUM that soup!”
Update on a previous review I said that I rated this recipe as a two. I meant to say that I rated as a 4.