Incredible Sausage & Ravioli Soup

• 8 ounces sweet Italian sausage links, casing removed
• 1 garlic clove, crushed
• 2 (13 3/4 ounce) cans low sodium chicken broth
• 2 cups water
• 1 (9 ounce) bag frozen mini 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 leaves
• 1/4 teaspoon black pepper, coarsely ground
• 1 cup fresh spinach leaves, torn
• grated parmesan cheese

1. In a 4-quart heavy pot on medium heat, brown the sausage and cook garlic until tender.
2. Stir, breaking up the sausage, about 5 minutes; pour off the excess fat.
3. Remove the sausage/garlic mixture from pot and set aside.
4. In pot over medium-high heat, heat broth and water to a boil.
5. Add the ravioli and cook 4-5 minutes or until tender.
6. Stir in beans, tomatoes, sausage mixture, mustard, oregano and pepper; heat through.
7. Stir in the spinach; cook until wilted, about 1 minute.
8. Sprinkle with Parmesan cheese and serve.

sweet italian sausage, garlic, chicken broth, water, garbanzo beans, tomatoes, dijon mustard, oregano, black pepper, fresh spinach leaves, parmesan cheese

Taken from www.food.com/recipe/incredible-sausage-ravioli-soup-36297 (may not work)