Sausage And Ravioli Soup - cooking recipe

Ingredients

1 lb Italian sausage
1 lb fresh spinach-cheese ravioli
2 cups water
1 (14 ounce) can chicken broth
1 (14 1/2 ounce) can diced tomatoes
1 (15 1/4 ounce) can corn, drained
3 cups Baby Spinach
1/2 cup onion, diced
1 cup carrot, sliced
1 tablespoon garlic, minced
2 tablespoons italian seasoning
1 1/2 teaspoons salt
1 teaspoon black pepper

Preparation

Use bulk sausage or remove the casings from the sausage and discard.
Brown the sausage in a heavy Dutch oven over medium heat, drain off excess fat.
Add water, broth, diced tomatoes, corn, spinach, onion, carrots, garlic, italian seasoning, salt and pepper, bring to a boil.
Add ravioli to the pot and boil for 3 minutes, then decrease heat to low and simmer for 20 minutes.