Friday, March 20, 2009

Ravioli, Spinach and Pesto Cream Soup

What to do with leftover pesto and heavy cream? Combine it and do something delicious with it! That's what the impetus for this soup was. Gotta love leftover moments.

Ravioli, Spinach and Pesto Cream Soup
Printable Recipe
Serves 4

4 cups chicken stock
2 cups frozen ravioli
10 oz. frozen chopped spinach
1/2 cup prepared pesto
1/2 cup heavy cream
1 tsp Mrs. Dash Garlic & Herb or 1 clove minced garlic

1. Heat stock to a rolling boil and drop in ravioli.
2. Reduce heat to a simmer and add spinach and Mrs. Dash.
3. Cook for 15 minutes until ravioli are heated through.
4. Combine pesto and cream in a jar and shake well.
5. Remove soup pot from heat and stir in pesto cream.
6. Serve immediately.

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