This recipe came to me via a moms’ group chain email. It was one of those, “add a quick, family-favorite recipe and email to 10 more moms so we can all have them.” I love these. Not because I participate in them. Seriously, if these women are so busy how do they have the time to dig up their recipes and share? But, because I get great ideas.
When I first saw the recipe, I remember thinking it was almost too simple to be a good meal. But, short on time one evening, I decided to give it a try. It was easy. It was fast. And my kids loved it. They didn’t even complain about the spinach leaves floating in their soup.
It’s also easy on the budget. Chicken stock is almost always on sale and coupons are abundant for the refrigerated ravioli/tortellini. Pair the soup with a salad and you’ve got dinner in less than 20 minutes.
- 2 cups chicken broth
- 1 9 ounce package cheese ravioli (or tortellini)
- 1 cup baby spinach
- Salt and Pepper
- Bring chicken broth to a boil in a large pot.
- Add ravioli and cook until tender (following directions on the package).
- Add baby spinach and salt and pepper to taste. Spinach will wilt as you serve.