ravioli soup

Name: Ravioli Soup
Cuisine: Italian
Ingredients: 8 ounce(s) sweet italian sausage, casing removed; 1 clove(s) garlic, crushed; 2 can(s) 14 1/4 oz low sodium chicken broth; 2 cup(s) water; 1 package(s) 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 cup(s) dijon mustard; 1/2 teaspoon(s) dried oregano leaves; 1/4 teaspoon(s) coursely ground black pepper; 1 cup(s) torn fresh spinach leaves; - grated parmesan cheese to garnish

47 Pinches 1 Photo

Barb Wandrey

Mesa, AZ

Updated on Mar 30, 2014

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

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Ingredients

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

How To Make ravioli soup

Step 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.

Step 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.
Step 3

Serve topped with parmesan cheese
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