Spring Green Ravioli Soup

Ingredients

  • 500 g ravioli (your choice of filling)
  • 100 g baby spinach
  • 200 g green peas
  • 200 g asparagus, trimmed and cut into bite-sized pieces
  • 2 litres stock of choice
  • 4 tbsp jarred pesto
  • Fresh parsley, to serve

Method

  1. In a large stock pot bring the stock to a rolling boil. Add the peas, asparagus, and spinach. Cook for about 1 minute until just tender and bright green.
  2. Add the ravioli and pesto to the pot. Cook for another 2–3 minutes, or until the ravioli is tender and cooked through.
  3. Ladle into bowls, sprinkle with fresh parsley, and serve immediately.