Sausage And Ravioli Soup

• 1 lb Italian sausage
• 1 lb fresh spinach-cheese ravioli
• 2 cups water
• 1 (14 ounce) can chicken broth
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (15 1/4 ounce) can corn, drained
• 3 cups Baby Spinach
• 1/2 cup onion, diced
• 1 cup carrot, sliced
• 1 tablespoon garlic, minced
• 2 tablespoons italian seasoning
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper

1. Use bulk sausage or remove the casings from the sausage and discard.
2. Brown the sausage in a heavy Dutch oven over medium heat, drain off excess fat.
3. Add water, broth, diced tomatoes, corn, spinach, onion, carrots, garlic, italian seasoning, salt and pepper, bring to a boil.
4. Add ravioli to the pot and boil for 3 minutes, then decrease heat to low and simmer for 20 minutes.

italian sausage, fresh spinachcheese, water, chicken broth, tomatoes, corn, spinach, onion, carrot, garlic, italian seasoning, salt, black pepper

Taken from www.food.com/recipe/sausage-and-ravioli-soup-335038 (may not work)