- Cook Time
- Prep Time
- 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
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.