I think I am going to make this over the weekend. It looks like a nice light soup. I've got a lot going on this weekend so time is short, this will be easy. Caputo's has mini raviolis, I may try those. I wonder if some red pepper flakes would be good in this as well.
2 C. water
1 cube chicken bouillon
1 pound prepared fresh cheese ravioli
2/3 C. baby spinach leaves
2 fresh mushrooms
1/4 C. sliced carrot
1/2 C. frozen peas and carrots
1 tbsp. olive oil
1 dash soy sauce
salt and black pepper to taste
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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