I've Got Your Back (Recipe for Ravioli Soup)

Those of us with kids in Grades 1-12 know that June is a month unlike any other. If your kids are wee ones toddling around the house right now, consider yourself warned. There are school projects, speeches and assignments due. There might even be exams. There are end of year concerts, field trips, parties and social gatherings, and chances are some of you have graduations and proms marked on the calendar, too.

You likely know someone getting married this month. Father's Day is a few weeks away. Your husband might be in a golf tournament. If you work, there are projects to finalize before summer vacation.

You're busy thinking about all the ways you hope to keep you kids entertained for ten whole weeks this summer. You could be securing a family vacation, or trying to pack for one. Your kids are still playing baseball, soccer and football a few evenings a week, and if you're lucky there might even be a few hockey events nestled in there, too.

Your kids might find the last few weeks of school overwhelming, they may even a cry a little here and there, reminding you that you also need to buy a gift for the teacher(s) before the last day of school. 

I'm willing to bet you've volunteered to send in the snacks for a classroom party, and you may even be helping out on Play Day, or that field trip previously mentioned. 

Amidst it all, you’ve been trying to take advantage of the stunning weather that comes with June, working on your garden, planning a party or two, making some jam, picking some strawberries and possibly even building a table.

Don’t worry, I’ve got your back. Moms of school-aged children, this dinner is for you. 

 

Ravioli Soup

• 10 cups chicken or veggie stock
• 1-700g package of cheese ravioli
• 2 cups frozen peas
• 4-6 large handfuls of spinach
• Juice of 1/2 lemon (about 2 Tbsp.)
• Fresh ground pepper

Pour the stock into a large pot or Dutch oven and bring it to a boil. Lower the heat to medium, add the ravioli and cook for 4 minutes.

Add the peas, spinach and lemon juice.  Cook for another 4-5 minutes, or until the peas are warmed through and the pasta is tender.

Season with fresh ground pepper and serve hot.

Comments

[Rachel @ Baked by Rachel]

So easy and perfect! This is a great quick meal for any time of the year.

[minnie(thelady8home)]

That looks a perfect quick summer lunch. I am looking forward to the summer, yet wondering everyday how in the world would I keep them busy and entertained....

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