Ravioli soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Sweet Italian sausage; casing removed |
| 1 | Clove garlic; crushed | |
| 2 | cans | (13 3/4-fluid ounce) lower sodium chicken broth |
| 2 | cups | Water |
| 1 | pack | (9-ounce) frozen miniature cheese-filled ravioli |
| 1 | can | (15-ounce) garbanzo beans; drained |
| 1 | can | (14 1/2-ounce) stewed tomatoes |
| ⅓ | cup | GREY POUPON Dijon Mustard |
| ½ | teaspoon | Dried oregano leaves |
| ¼ | teaspoon | Coarsely ground black pepper |
| 1 | cup | Torn fresh spinach leaves |
| Grated Parmesan cheese | ||
Directions
In 4-quart heavy pot, over medium heat, brown sausage and cook garlic until tender, stirring to break up sausage, about 5 minutes. Pour off excess fat; remove sausage mixture from pot and set aside. In same pot, over medium-high heat, heat chicken broth and water to a boil. Add ravioli; cook 4 to 5 minutes or until tender. Stir in beans, stewed tomatoes, sausage mixture, mustard, oregano and pepper; heat through. Stir in spinach and cook until wilted, about 1 minute. Serve topped with Parmesan cheese.
Posted to recipelu-digest Volume 01 Number 667 by "Karen Coe" <ayla@...> on Feb 1, 1998