Spinach Soup With Wontons

Spinach Soup With Wontons


  • 1 teaspoon chopped basil (or ¼ t basil flakes)
  • 4 14.5 oz. cans chicken broth
  • 2 teaspoons chili sauce (available in the Asian section of your market)
  • 150 grams Frozen spinach, thawed
  • 1/2 cup part skim ricotta cheese
  • 1/2 teaspoon pepper
  • 1/2 cup scallions, thinly sliced
  • 2 tablespoons soy sauce
  • 32 wonton wrappers


  1. For this recipe, be sure to use a pot that is large enough that the wontons have room and don’t get all piled on top of one another.
  2. Mix spinach, ricotta, basil and pepper in a blender until smooth.
  3. Place 1 T filling in each wonton and fold according to package instructions being sure to seal the last fold with a bit of water.
  4. Bring broth, soy and chili sauce to a boil.
  5. Add wontons and scallions and bring back to a boil.
  6. Cover and reduce heat and simmer 3 minutes or until wontons are tender.

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