RAVIOLI SOUP

Ravioli Soup image

Each week, I make a pot of soup. It provides a healthy, satisfying lunch during the work week.

Provided by Barb Wandrey

Number Of Ingredients 12

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Ingredients

8 oz sweet italian sausage, casing removed
1 clove garlic, crushed
2 can(s) 14 1/4 oz low sodium chicken broth
2 c water
1 pkg 9 oz. frozen miniature cheese-filled ravioli
1 can(s) 15 oz garbanzo beans, drained
1 can(s) 14 1/2 peitite diced tomatoes
1/3 c dijon mustard
1/2 tsp dried oregano leaves
1/4 tsp coursely ground black pepper
1 c torn fresh spinach leaves
grated parmesan cheese to garnish

Steps:

1. Brown sausage and garlic in 4 qt heavy pot over medium heat until tender, stirring to break up sausage, about 5 minutes. Pour off excess fat.
2. Add chicken broth and water to a boil. Add ravioli; cook until tender. Stir in garbanzo beans, diced tomatoes, mustard, oregano and pepper. Heat through. Stir in spinach and cook until wilted, about 1 minutes.
3. Serve topped with parmesan cheese

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