Ravioli Soup

Ingredients

• 0.7 cup baby spinach 
• 0.3 cup carrots sliced
• 1 pound cheese ravioli fresh prepared
• 1 cube chicken bouillon 
• 2  mushrooms fresh sliced
• 2  mushrooms fresh sliced
• 1 tablespoon olive oil 
• 0.5 cup peas-carrots mix shopping list mixed frozen
• 4 servings salt and pepper black to taste
• 1 dash soya sauce 
• 2 cups water 

Equipment

• sauce pan
• pot

Directions

1. In a large saucepan, bring water and bouillon cube to a boil.
2. Place ravioli in the pot, and cook 5 minutes, stirring occasionally.
3. Mix in spinach, mushrooms, carrot, frozen peas and carrots, olive oil, and soy sauce; cook for 5 minutes, until vegetables are tender. Season with salt and pepper.