ravioli soup

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By Barb Wandrey
from Mesa, AZ

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

method Stove Top

Ingredients For ravioli soup

  • 8 oz
    sweet italian sausage, casing removed
  • 1 clove
    garlic, crushed
  • 2 can
    14 1/4 oz low sodium chicken broth
  • 2 c
    water
  • 1 pkg
    9 oz. frozen miniature cheese-filled ravioli
  • 1 can
    15 oz garbanzo beans, drained
  • 1 can
    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
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How To Make ravioli soup

  • 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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