Ravioli Soup with Parmesan

• 1/2 lb. Italian sausage, casing removed
• 1 clove garlic, minced
• 3-1/2 cups fat-free reduced-sodium chicken broth
• 2 cups water
• 1 pkg. (9 oz.) frozen cheese ravioli
• 1 can (15 oz.) chickpeas (garbanzo beans), rinsed
• 1 can (14-1/2 oz.) ) can stewed tomatoes, undrained
• 3 Tbsp. GREY POUPON Dijon Mustard
• 1/2 tsp. dried oregano leaves
• 1/4 tsp. ground black pepper
• 1 cup torn fresh spinach leaves
• 1/4 cup KRAFT Grated Parmesan Cheese

1. Cook and stir sausage and garlic in 4-qt.
2. heavy saucepan on medium heat 5 min.
3. or until sausage is done.
4. Drain sausage; cover to keep warm.
5. Add broth and water to same saucepan; bring to boil.
6. Add ravioli; cook 4 to 5 min.
7. or until tender.
8. Stir in sausage, beans, tomatoes, mustard, oregano and pepper; cook 5 min.
9. or until heated through.
10. Add spinach; cook 1 min.
11. or until wilted.
12. Serve topped with cheese.

italian sausage, clove garlic, chicken broth, water, frozen cheese ravioli, chickpeas, tomatoes, poupon, oregano, ground black pepper, fresh spinach leaves, parmesan cheese

Taken from www.kraftrecipes.com/recipes/ravioli-soup-parmesan-155809.aspx (may not work)