Ravioli Soup


Ravioli in chicken broth. A great way to use up any extra veggies or leftover meats hanging around in the fridge. Use any kind of ravioli you like. Oyster sauce can substitute for soy sauce.

Ravioli Soup
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
4 servings


  • 2 cups water

  • 1 cube chicken bouillon

  • 1 pound prepared fresh cheese ravioli

  • cup baby spinach leaves

  • 2 fresh mushrooms, sliced

  • ¼ cup sliced carrot

  • ½ cup frozen mixed peas and carrots

  • 1 tablespoon olive oil

  • 1 dash soy sauce

  • salt and black pepper to taste


  1. 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.

Nutrition Facts (per serving)

319 Calories
12g Fat
40g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 319
% Daily Value *
Total Fat 12g 15%
Saturated Fat 5g 23%
Cholesterol 45mg 15%
Sodium 517mg 22%
Total Carbohydrate 40g 15%
Dietary Fiber 4g 15%
Total Sugars 3g
Protein 14g
Vitamin C 4mg 22%
Calcium 173mg 13%
Iron 3mg 14%
Potassium 215mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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