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Ravioli Soup

8 oz Sweet Italian sausage; casing removed
1 Clove garlic; crushed
2 cn (13 3/4-fluid ounce) lower sodium chicken broth
2 c Water
1 pk (9-ounce) frozen miniature cheese-filled ravioli
1 cn (15-ounce) garbanzo beans; drained
1 cn (14 1/2-ounce) stewed tomatoes
1/3 c GREY POUPON Dijon Mustard
1/2 ts Dried oregano leaves
1/4 ts Coarsely ground black pepper
1 c Torn fresh spinach leaves
Grated Parmesan cheese

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.

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