Incredible Sausage & Ravioli Soup - cooking recipe

Ingredients
    8 ounces sweet Italian sausage links, casing removed
    1 garlic clove, crushed
    2 (13 3/4 ounce) cans low sodium chicken broth
    2 cups water
    1 (9 ounce) bag frozen mini cheese ravioli
    1 (15 ounce) can garbanzo beans, drained
    1 (14 1/2 ounce) can stewed tomatoes
    1/3 cup Dijon mustard
    1/2 teaspoon dried oregano leaves
    1/4 teaspoon black pepper, coarsely ground
    1 cup fresh spinach leaves, torn
    grated parmesan cheese
Preparation
    In a 4-quart heavy pot on medium heat, brown the sausage and cook garlic until tender.
    Stir, breaking up the sausage, about 5 minutes; pour off the excess fat.
    Remove the sausage/garlic mixture from pot and set aside.
    In pot over medium-high heat, heat broth and water to a boil.
    Add the ravioli and cook 4-5 minutes or until tender.
    Stir in beans, tomatoes, sausage mixture, mustard, oregano and pepper; heat through.
    Stir in the spinach; cook until wilted, about 1 minute.
    Sprinkle with Parmesan cheese and serve.

Leave a comment