Fresh Spinach And Ravioli Soup

• 4 cups low sodium vegetable broth
• 9 ounces refrigerated ravioli (vegetable, cheese, mushroom or combination. If frozen, thaw)
• 1 (14 ounce) can diced tomatoes
• 1/4 cup sun-dried tomato, chopped (if in oil rinse)
• 1/2 cup sweet onion, chopped
• 1 tablespoon garlic, minced
• 3 cups fresh baby spinach leaves, packed
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 pinch ground cayenne pepper
• salt, to taste
• fresh ground black pepper, to taste
• freshly grated parmesan cheese, to taste

1. Bring vegetable broth to boil in a 3 1/2-4 qt stockpot, over high heat.
2. Add ravioli; reduce to simmer; cook gently 4 minutes.
3. Add diced canned tomatoes, sun-dried tomatoes, sweet onion and garlic; simmer gently additional 5 minutes.
4. Add fresh baby spinach leaves, basil, oregano, cayenne; simmer until spinach is wilted.
5. Season to taste with salt and freshly ground black pepper.
6. Serve bowls and sprinkle with Freshly grated Parmesan Cheese.

vegetable broth, mushroom, tomatoes, tomato, sweet onion, garlic, fresh baby spinach leaves, basil, oregano, ground cayenne pepper, salt, fresh ground black pepper, parmesan cheese

Taken from www.food.com/recipe/fresh-spinach-and-ravioli-soup-478159 (may not work)