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Ingredients
- 4 cups low sodium vegetable broth
- 9 ounces refrigerated ravioli (vegetable, cheese, mushroom or combination. If frozen, thaw)
- 1 (14 ounce) can diced tomatoes
- 1⁄4 cup sun-dried tomato, chopped (if in oil rinse)
- 1⁄2 cup sweet onion, chopped
- 1 tablespoon garlic, minced
- 3 cups fresh baby spinach leaves, packed
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 pinch ground cayenne pepper
- salt, to taste
- fresh ground black pepper, to taste
- freshly grated parmesan cheese, to taste
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Nutrients
- Calories: 44
- Calories from Fat: 3 g
- Total Fat: 0.4 g
- Saturated Fat: 0.1 g
- Cholesterol: 0 mg
- Sodium: 94.8 mg
- Total Carbohydrate: 9.4 g
- Dietary Fiber: 2.7 g
- Sugars: 4.9 g
- Protein: 2.4 g
Fresh Spinach and Ravioli Soup
This is a healthy and satisfying soup using vegetable broth and fresh spinach. I use a refrigerated asparagus, gruyere cheese filled…
