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Ravioli Soup

Ravioli Soup

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 40g
  • 13%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 614 mg
  • 25%

Based on a 2,000 calorie diet


  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.
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lindsah of the sauga

Really beautiful looking and tasty too! Be sure to use good quality ravioli...added more mushrooms, carrots, garlic adn a can of garbanzos. Superb.


This was a GREAT way to use up random things we had in the freezer (half a bag of frozen cheese ravioli, about 7 pearl onions, 1 and 1/2 bags of frozen veggies, plus open chicken broth in the fridge.) I liked adding montreal steak seasoning as one person suggested, a small bag of salad shrimp (added a lot of protein to the recipe) as well as "juice" from a jar of minced garlic. Served with a salad - great, easy, versatile dinner!


Made this for my grandkids and the wolfed it down. I used a double bag of tortellini, fresh carrots and peas (instead of frozen veg) and canned mushrooms. Also used boxed chicken broth for the bouillon and water. Surprise, they didn't even question me about the spinach and I didn't mention it! They just ate and ate. Another winner!