|1/2 tsDried oregano leaves|
|2 cn(13 3/4-fluid ounce) lower|
|1 cn(14 1/2-ounce) stewed|
|1 cTorn fresh spinach leaves|
|1 cn(15-ounce) garbanzo beans;|
|1/3 cGREY POUPON Dijon Mustard|
|1/4 tsCoarsely ground black pepper|
|8 ozSweet Italian sausage;|
|1 Garlic; crushed|
|Grated Parmesan cheese|
|1 pk(9-ounce) frozen miniature|
Ravioli Soup Preparation
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"
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