Fresh Spinach And Ravioli Soup - cooking recipe

Ingredients

4 cups low sodium vegetable broth
9 ounces refrigerated ravioli (vegetable, cheese, mushroom or combination. If frozen, thaw)
1 (14 ounce) can diced tomatoes
1/4 cup sun-dried tomato, chopped (if in oil rinse)
1/2 cup sweet onion, chopped
1 tablespoon garlic, minced
3 cups fresh baby spinach leaves, packed
1 teaspoon dried basil
1 teaspoon dried oregano
1 pinch ground cayenne pepper
salt, to taste
fresh ground black pepper, to taste
freshly grated parmesan cheese, to taste

Preparation

Bring vegetable broth to boil in a 3 1/2-4 qt stockpot, over high heat.
Add ravioli; reduce to simmer; cook gently 4 minutes.
Add diced canned tomatoes, sun-dried tomatoes, sweet onion and garlic; simmer gently additional 5 minutes.
Add fresh baby spinach leaves, basil, oregano, cayenne; simmer until spinach is wilted.
Season to taste with salt and freshly ground black pepper.
Serve bowls and sprinkle with Freshly grated Parmesan Cheese.