Dinner

Spinach, Mushroom and Ravioli Soup is for Dinner.

Spinach, Mushroom and Ravioli Soup takes 15 minutes to prepare.

Spinach, Mushroom and Ravioli Soup takes 45 minutes to cook.

Spinach, Mushroom and Ravioli Soup makes 4 servings.

The ingredients for Spinach, Mushroom and Ravioli Soup are:

Buitoni Light Four Cheese Ravioli, 2.5 cup
*Spinach, cooked, 1 cup
Mushrooms, cooked, 1.5 cup pieces
Carrots, cooked, 0.75 cup slices
Butter, salted, 1.5 tbsp
Chicken Broth, 2 cup (8 fl oz)
Parmesan Cheese, grated, .5 cup
Balsamic Vinegar, 3 tbsp
Dry Minced Onions, 2 tbsp
Garlic powder, 1 tsp
*Pepper, white, 1 tbsp
Basil, 2 tbsp

Here is how you make Spinach, Mushroom and Ravioli Soup:

Cook Ravioli per package instructions set asideSaute onions in butter, add carrots and a pinch of salt cook for five minutes or until carrots begin to soften add mushrooms and cook until they begin to soften, add spinach and saute all together for two or three minutes, add Vinegar and cook together for three minutes.Heat chicken broth in a sauce pan adding garlic powder, white pepper and basil and gradually add spinach, mushrooms, carrots mixture. Cook together for five minutes to blend flavors. Add ravioli and simmer for five minutes or until warm. Once served, top servings with parmesanNumber of Servings: 4Recipe submitted by SparkPeople user HILRAY3.

The nutritional information for Spinach, Mushroom and Ravioli Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 284.8

• Total Fat: 11.1 g
• Cholesterol: 43.8 mg
• Sodium: 1,037.7 mg
• Total Carbs: 33.0 g
• Dietary Fiber: 5.1 g
• Protein: 15.1 g