Tonight I cleaned out the fridge/freezer to make this soup. Cass and I did a tortellini soup when she was here at Christmas and now I like to use fresh pasta in soups to add more "heartiness" to the meal. Because sometimes a bowl of broth soup doesn't really fill me up. I can fool myself by adding some cheese and spinach filled wheat pasta.
Here's what's in this version...
1 can Amy's butternut squash soup
1 can water and 1 cube veggie boullion
cheese-filled wheat ravioli
Serve with grilled bread*
*NOTE: why do I waste cupboard space with a toaster? I haven't used it in years. Grilled bread tastes so much better. I am going to donate that toaster to Goodwill.