Ravioletti Soup

Deb's Ravioletti Soup


1 Pkg Davinci Ravioletti cooked (these are in dry in the pasta aisle)

1 Jar spaghetti sauce

1-1/2 spaghetti sauce jars of water

1 can fire roasted diced tomatoes

1 zucchini sliced and quartered

1 med onion chopped

1/2 pkg fresh mushrooms chopped

1 square pkg frozen chopped spinach

1 Tbsp chicken base

2 leaves fresh basil sliced chiffonade

2-3 cloves garlic chopped fine or pressed (or cheat and use Tbsp jarred chopped garlic)

1 Tbsp olive oil

Salt and Pepper to taste

Shredded Parmesan


In large stock pot or sauce pan on medium high (or in 6-8 qt slow cooker on high) heat olive oil and sautee onions, mushrooms and basil until onions are translucent. Add remaining ingredients and stir well. Bring to a boil and reduce heat to low and simmer for 30 minutes to an hour. If you like your veggies a little "al dente" go for 1/2 hour.

Serve with Parmesan and some good hard rolls or garlic bread.


Posted on February 19, 2012, in Soup and tagged , , , . Bookmark the permalink. Leave a comment.

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