How To Make Ravioli Soup

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  • 2 cups water
  • 1 cube chicken bouillon
  • 1 pound prepared fresh cheese ravioli
  • 2/3 cup baby spinach leaves
  • 2 fresh mushrooms, sliced
  • 1/4 cup sliced carrot
  • 1/2 cup frozen mixed peas and carrots
  • 1 tablespoon olive oil
  • 1 dash soy sauce
  • salt and black pepper to taste


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.