• 2 Cups Water
• 1 Cube Chicken Bouillon
• 1 Pound Prepared Fresh Cheese Ravioli
• 2/3 Cup Baby Spinach Leaves
• 2 Fresh Mushrooms, sliced
• 1/4 Cup Carrot, sliced
• 1/2 Cup Frozen Mixed Peas and Carrots
• 1 Tablespoon Extra Virgin Olive Oil
• 1 Dash Light Soy Sauce
• Salt and Fresh Ground Black Pepper, to taste

Bring water and the chicken bouillon cube to a boil in a large saucepan.

Place the ravioli in the pot.

Cook for 5 minutes, stirring occasionally.

Mix in the mushrooms, carrots, spinach, frozen peas, soy sauce and olive oil.

Cook for 5 minutes or until the vegetables are tender.

Season with salt and pepper.

Serve or refrigerate after the soup cools.

by Pak101.com (few years ago!) / 1261 views