Ravioli soup

INGREDIENTS for 4 PEOPLE 300 g spinach, washed and chopped, 200 g of peeled tomatoes, a clove of garlic, 1 teaspoon thyme, bay leaf and parsley, a litre of vegetable broth, fresh ravioli 400 g cheese, 2 tablespoons chopped chervil, 4 spoonfuls of grated Parmesan, salt, pepper.

In a saucepan, Cook spinach, for 10 minutes, soft focus, add the peeled and crushed tomatoes, salt, pepper, crushed garlic and teaspoon of herbs.

Stir, cover and let simmer for 10 minutes over medium heat.

In a large saucepan, pour in the broth and bring to a boil.

Soak up the ravioli and let them cook for the time recommended on the package.

Add spinach and chopped chervil, mixed and finish cooking for another 2 minutes over medium heat.

Distributed in soup plates, sprinkle with the grated Parmesan and serve immediately.