Ravioli Soup

Sometimes there is nothing better than a quick easy dinner of soup.  It's even better when the soup contains cheesy ravioli.

Spinach Ravioli Soup

Adapted from The Bakery House

Ingredients:
1 bag frozen ravioli

1 can peeled tomatoes

1 bag fresh baby spinach

48 oz chicken broth

3 cloves garlic, minced

1/2 C Parmesan cheese

1.  Saute garlic in 1 Tbsp of olive oil.

2. Add chicken broth to pot and bring to a boil.

3. Add ravioli and cook according to directions on package (normally around 7-10 minutes).

4. Turn off heat and remove from burner.  Add canned tomatoes and spinach.  Press spinach into broth so it wilts.

5. Add Parmesan cheese and stir in.

It is so good and warm on a cold winter's night.  People used to request this all of the time at the Bakery.  I always thought it was funny that people would pay $5 for a little container when it was so simple to make.  I think the total pot costs about $5.  So please enjoy my little soup recipe and wish me luck that my flights and 45 minute layover in Atlanta is successful.