Aunt Jane’s Ravioli Soup
AuthorHeatherLeighCategorySoupDifficultyBeginnerDelicious, cozy soup especially good on those sleety January days, but tasty all year as well. Even though it has your starch in it, I like serving it with a crust of bread or some Ritz crackers.
Put the water, tomato juice, bouillon cubes, S&P, carrots, and potatoes in a large stockpot. Bring to a boil while stirring, cover and simmer on low for 15 minutes.
While this is happening, defrost and drain the package of frozen spinach. Set aside.
Add the onions to your stockpot and continue simmering whilst covered for another 15 minutes.
Now add your spinach and raviolis. Make sure to really scrape the sides of the can to get all of that tasty Chef-Boyardee-goodness in your soup! Simmer uncovered on medium while stirring for another 10 minutes, until it's all piping hot.
Remove from heat and add some fresh basil and thyme, folding them into your soup.
Add a leaf or two of basil as a garnish to serve and voila!
Ingredients
Directions
Put the water, tomato juice, bouillon cubes, S&P, carrots, and potatoes in a large stockpot. Bring to a boil while stirring, cover and simmer on low for 15 minutes.
While this is happening, defrost and drain the package of frozen spinach. Set aside.
Add the onions to your stockpot and continue simmering whilst covered for another 15 minutes.
Now add your spinach and raviolis. Make sure to really scrape the sides of the can to get all of that tasty Chef-Boyardee-goodness in your soup! Simmer uncovered on medium while stirring for another 10 minutes, until it's all piping hot.
Remove from heat and add some fresh basil and thyme, folding them into your soup.
Add a leaf or two of basil as a garnish to serve and voila!
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