Ravioli Spinach Soup
Sometimes soup is the only thing that comforts the soul. And soup has to be one of the easiest things to make. With this recipe, start by sautéing onions in a little olive oil. When tender, add in a large can of diced tomatoes and garlic and let that simmer a few minutes. Then add in 4 or 5 cups of broth. I normally use Better Than Bouillon Organic Roasted Chicken Base to make my broth. Or if you want to go vegetarian, they also have a vegetarian bouillon base. I also add some seasonings like Allspice's Bouquet Garni - it's a wonderful herb blend perfect for soups! Add some salt and pepper and let it simmer for about 20-30 minutes.
Next is the ravioli. I prefer to buy the fresh ravioli. And the mini ones work well for soups but not necessary. And you can buy any type of ravioli - I personally like the ones filled with mushrooms or a blend of cheeses.
You can either cook the ravioli separately (boiling method following directions on the package) or bring the soup to a boil and cook the designated time in the soup. Either way works fine. Cooking in the soup just brings in more flavors.
Toss in some shredded spinach. Stir until spinach just starts to soften. Then bowl up with a topping of cheese. I personally like grated Monterey Jack. Some toasted flatbread is always good on the side. Enjoy!