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Spinach Ravioli Soup

This recipe is light, full of flavor plus quick and easy to prepare since it uses prepared ravioli combined with chicken and frozen spinach.

Spinach Ravioli Soup


Abbi @ onceamonthmeals.com


  • 4 cups chicken stock
  • 4 cups vegetable stock
  • 13 ounces frozen cheese ravioli
  • 1.5 cups cooked and shredded chicken
  • 10 ounces frozen and chopped spinach, defrosted and squeezed dry
  • 0.25 teaspoon ground black pepper
  • 0.25 teaspoon garlic powder


Bring chicken broth and vegetable stock to a boil in a large soup pot.  Add ravioli.  Cook 5 minutes.  Add cooked chicken, thawed spinach, black pepper and garlic powder.  Heat through for 15 minutes.  

Freezing Directions:

Allow to cool.  Divide among gallon size freezer bags.  To serve, thaw and reheat.

Servings: 6

Nutritional Information:  Serving Size = 1 serving, about 1.5 cups. Calories – 320, Total Fat – 10.3 g, Total Carbohydrates – 28.3 g, Protein – 27 g.  Dietary Fiber: 2.9  WW Plus Points: 8

**conversion chart image provided by Erik Spiekermann

One Response to “Spinach Ravioli Soup”

  1. Yvonne says:

    Loved this recipe. Made it last night, though I wasn’t in the mood for chicken, so I left that out. Thanks for posting. You saved dinner last night!

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