Tuesday, February 10, 2009

Ravioli Soup

My mom makes this soup every Christmas Eve--it's red and green, but more importantly, it's fast and easy on a night when moms have much more to worry about than dinner :o) We made this for our friends one Christmas, and now she makes it about once a month--proving that it's good any time of year!

My Mom's Ravioli Soup
3 C water
1 18-oz. can tomato juice (V-8 is great)
1 1/2 C beef broth
1 C sliced carrots
1 C diced potatoes
1/4 C chopped onion
1 tsp. sugar
1 tsp. salt
2 15-oz. cans ravioli in sauce (my mom always uses Chef Boyardee)
1 bunch fresh spinach (discard stems first)

Combine all ingredients except ravioli and spinach. Simmer on medium heat until veggies are tender and liquid is a little thicker. Then add ravioli and spinach; heat through and serve with parmesan cheese on top. 

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