Ravioli Soup

• Meat

  • 1 lb Jimmy dean sausage, All Natural bulk

• Produce

  • 10 cups Baby spinach
  • 1 tsp Basil
  • 3 cloves Garlic
  • 1 Onion, medium
  • 1 tsp Oregano
  • 1 Red bell pepper

• Canned Goods

  • 4 cups Chicken stock, Unsalted

• Condiments

  • 1 can Tomato sauce

• Pasta & Grains

  • 10 oz Cheese ravioli, frozen

• Dairy

  • 1 cup Mozzarella

Found on smalltownwoman.com

Description

Ingredients

• 1 lb. Jimmy Dean All Natural bulk sausage
• 1 medium onion finely chopped
• 1 red bell pepper seeded and cored finely chopped
• 3 cloves garlic finely minced
• 10-12 cups baby spinach
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 can tomato sauce (15 oz.) I use Contadina
• 4 cups unsalted chicken stock (I use kitchen basics)
• 10 ounces frozen cheese ravioli (1/2 box of 20 ounce Louisa brand cheese ravioli)
• 1 cup shredded mozzarella

Directions

• Brown sausage in saucepan over medium heat. Drain excess grease and return to heat. Add onion and pepper and cook until soft; approximately 4-5 minutes. Add basil & oregano and stir to combine. Add garlic to saucepan with sausage and peppers and cook 1 minute. Add spinach and cook until wilted; approximately 2-3 minutes. Add chicken stock and tomato sauce. Simmer for 30-40 minutes.
• Add the cheese ravioli and simmer for 7-10 minutes. Ladle into bowls and top with 1/4 cup mozzarella. Place under the broiler just long enough to melt and lightly brown cheese. Serve immediately.