Ravioli Soup with Grated Zucchini and Spinach
This 5-ingredient ravioli soup is takes just 10 minutes to make and so easy that you may even have time to let the kids help you make it—or make it themselves if they’re old enough.
Ingredients
- 15 oz. low sodium chicken or vegetable broth
- 10 oz. refrigerated cheese ravioli about 20 small raviolis
- 1 zucchini or yellow squash 8 – 10 oz.
- 2 ounces baby spinach about 2 cups
- 1/4 cup shredded Parmesan cheese or to taste
Instructions
- Pour the broth in a medium to large stockpot over high heat, add 2 cups of water to the pot, and cover it to bring it to a boil.
- Add the ravioli to the pot, cover it to bring it back to a boil, then uncover it and let it cook for 3 minutes, stirring occasionally.
- Meanwhile, grate the zucchini with a cheese grater. When the pasta is one minute from being fully cooked, stir the zucchini and spinach into the soup and cook it for 1 – 2 more minutes, until the spinach is wilted and the zucchini is tender.
- Divide the soup into 4 bowls, and season each bowl with Parmesan cheese and pepper, to taste.
Notes
Tip: The zucchini will be less flimsy and easier to grate if you cut it in half the short way first.
Scramble Flavor Booster: Top the soup with freshly grated aged Parmesan cheese and season it with freshly ground black pepper.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Nutrition
Calories: 291kcalCarbohydrates: 33gProtein: 15gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 44mgSodium: 594mgPotassium: 310mgFiber: 3gSugar: 3gVitamin A: 1481IUVitamin C: 13mgCalcium: 96mgIron: 8mg
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