Creamed Spinach & Ravioli Soup

I made this dish by accident the first time.. I was actually making creamed spinach and didn’t realize I had added as much milk as I did, and I didn’t have enough spinach. So I made it into a soup, and it was pretty amazing. I ended up adding the ravioli just to have another texture and to make it a little more of a meal.

You will need;
~1 1/2 cups water
~3 cubes chicken bouillon
~1 (10 ounce) package frozen chopped spinach
~3 tablespoons butter
~1/4 cup all-purpose flour
~3 cups milk
~1 tablespoon dried minced onion
~salt and pepper to taste
~package frozen Cheese ravioli
~parmesan cheese (for topping)

Directions;
In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender.
Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. In another large pot with boiling salt water, cook the ravioli as directed on package, and drain. Stir in spinach mixture to the milk mixture and add in the ravioli. Cook for a couple minute more to get the flavor of the soup into the ravioli, top with parmesan cheese and serve with bread to dip.

Enjoy!

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