Ravioli Soup

Barb Wandrey


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

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Stove Top


8 oz
sweet italian sausage, casing removed
1 clove
garlic, crushed
2 can(s)
14 1/4 oz low sodium chicken broth
2 c
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

Directions Step-By-Step

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.
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.
Serve topped with parmesan cheese

About this Recipe

Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy
Hashtag: #ravioli