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Ravioli Soup
June 18, 2012

Pasta in brodo: a house favorite. Use your best broth and let your imagination flow. This recipe is a great starting point for an Italian staple. Any sort of stuffed pasta will work, ie ravioli, agnolotti or tortellini. Keep your broth clear in case a ravioli breaks up in cooking by boiling the pasta separately and add it to the bowls when serving. Frozen shrimp, deli roasted chicken or sliced leftover roast meats can be added also. The spinach is a big plus for color and eye appeal. Skip the soy and pass the grated parmesan for some salt and flavor. I always keep some frozen raviolis in the freezer for just such a quick, light and healthy meal. Thanks Raftermania for submitting this recipe.

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