Beef Ravioli and Spinach Soup

August 2006
Beef Ravioli and Spinach Soup

by 3 people

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Makes: 4 servings

Prep: 5 mins

Cook: 15 mins

  • 2 14 1/2 ounce can  low-sodium beef broth
  • 1 pound fresh or frozen beef ravioli
  • Pinch of nutmeg
  • 1 6 ounce bag  baby spinach
  • 3 tablespoons snipped chives
  1. 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.