Ravioli Soup


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If you don't have any soy sauce or you don't like the flavor, try using oyster sauce as a substitute.

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  • 2 C. water
  • 1 cube chicken bouillon
  • 1 lb. prepared fresh cheese ravioli
  • 2/3 C. baby spinach leaves
  • 2 fresh mushrooms, sliced
  • 1/4 C. sliced carrot
  • 1/2 C. frozen mixed peas and carrots
  • 1 Tbs. olive oil
  • 1 dash soy sauce
  • salt and black pepper to taste

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In a large saucepan, bring water and bouillon cube to a boil. Place ravioli in the pot, and cook 5 minutes, stirring occasionally. Mix in spinach, mushrooms, carrot, frozen peas and carrots, olive oil, and soy sauce; cook for 5 minutes, until vegetables are tender. Season with salt and pepper.

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