Spinach Ravioli Soup - Ready to Eat Dinner

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Spinach Ravioli Soup - Ready to Eat Dinner

Abbi
The Cook
6 Servings
7 Ingredients
1 Comments

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

6 Servings
7 Ingredients
1 Comments

Ingredients

  • 4 cups Chicken Broth/Stock
  • 4 cups Vegetable Broth/Stock
  • 13 ounces Ravioli, Cheese, Frozen
  • 1 ½ cups cook and shred Chicken, Boneless Breasts
  • 10 ounces drain Spinach, Frozen
  • ¼ teaspoons Black Pepper
  • ¼ teaspoons Garlic Powder

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Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Bring chicken broth and vegetable stock to a boil in a large soup pot.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Bring chicken broth and vegetable stock to a boil in a large soup pot.
  2. Add ravioli and cook for 5 minutes.
  3. Add cooked chicken, thawed spinach, black pepper and garlic powder.
  4. Heat through for 15 minutes.
  1. 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!