Quick Ravioli Soup
Another winner from Grandmother Helen Engle in Great Falls, Montana.
- 3 cups beef broth
- 2-¼ cups (one 8 oz. can) tomato juice
- 2 medium carrots, diced
- 1 potato, diced
- ¼ cup green onions, sliced
- 1 tsp. sugar
- 1 tsp. salt
- 1 can (15 oz.) beef ravioli in sauce
- I package (10 oz.) frozen chopped spinach
- In a large Dutch oven, combine all but the last 2 items.
- Cover and simmer until vegetables are almost tender, about 15 minutes.
- Add spinach and cook until it’s completely defrosted and tender.
- Gently stir in ravioli.
- Heat thoroughly.