Beef Ravioli and Spinach Soup
August 2006
Makes: 4 servings
Prep: 5 mins
Cook: 15 mins
- 2 14 1/2ouncecan low-sodium beef broth
- 1 pound fresh or frozen beef ravioli
- Pinch of nutmeg
- 1 6 ouncebag baby spinach
- 3 tablespoons snipped chives
- In a medium saucepan, bring the broth to a boil. Add the ravioli and nutmeg, return the broth to a slow boil and cook until the ravioli is al dente, about 10 minutes. Just before serving, stir the spinach into the broth. Ladle the ravioli soup into bowls and garnish with the chives.