Each week, I make a pot of soup. It provides a healthy, satisfying lunch during the work week.
Ingredients For ravioli soup
sweet italian sausage, casing removed
14 1/4 oz low sodium chicken broth
9 oz. frozen miniature cheese-filled ravioli
15 oz garbanzo beans, drained
14 1/2 peitite diced tomatoes
dried oregano leaves
coursely ground black pepper
torn fresh spinach leaves
grated parmesan cheese to garnish
How To Make ravioli soup
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
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