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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I'm not sure if this is authentic Italian but we really enjoy this soup. Ingredients:
8 ounces sweet italian sausage, casing removed |
1 garlic clove, crushed |
2 (14 1/2 ounce) cans chicken broth |
2 cups water |
1 (9 ounce) package frozen miniature 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 |
1/4 teaspoon black pepper |
1 cup fresh spinach leaves, torn |
Directions:
1. Brown sausage and cook garlic in 4 quart heavy pot over medium heat until tender, stirring to break up sausage about 5 minutes.
2. Pour off excess fat.
3. Remove sausage mixture from pot and set aside.
4. Heat chicken broth and water to a boil in same pot over medium-high heat.
5. Add ravioli.
6. Cook for 4-5 minutes or until tender.
7. Stir in beans, stewed tomatoes, sausage mixture, mustard, oregano and pepper.
8. Heat through.
9. Stir spinach and cook until wilted, about 1 minute.
10. Serve topped with parmesan cheese.
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