It is soup weather in our house and I am whipping up all kinds of yumminess whenever I can in the form of soup. This recipe is probably the easiest one ever because it uses prepackaged ravioli and takes very little time to prepare. 
Quick Ravioli and Spinach Soup
Boil 1 9 ounce package refrigerated small cheese ravioli in 2 – 32 ounce cartons of chicken broth with 1/4 tsp onion powder and a dash of pepper for 7 – 10 minutes. Add 4 cups chopped fresh spinach and 3 cups shredded cooked chicken during last 3 minutes of cooking. Serve with grated Parmesan cheese. (I used thawed frozen ravioli and canned chicken breasts—it all works! Smaller ravioli would probably work a bit better, also. You can also add more seasonings to your liking but this version is very tasty.)
Did you notice that awesome bowl holder? When I visited Audrey of Minnesota Prairie Roots fame we visited some shops in downtown Faribault, MN. AMong one of those was The Crafty Maven where I found these fabulous little quilted hot bowl holders. Since we are famous for reheating leftovers and oatmeal and the likes in the microwave these are the perfect thing to protect our little hands from hot bowls coming right out. If you are ever in Faribault make sure you stop in to see Dee at The Crafty Maven. The shop has all kinds of fabulous items.
If you are a sewer, Doreen over at Treadlemusic did a little tutorial awhile back on how to make some of these little hot bowl cozies on her blog. Click here to go to that blog post in a new window.
