Ravioli Soup With Turkey Sausage

• 1 pound Ground Turkey, Italian Style
• 1 whole Large White/yellow Onion, Chopped
• 4 cloves Garlic, Minced
• 32 ounces, fluid Fat Free Reduced Sodium Chicken Broth
• 1 can 28 Oz Can Low Sodium Diced Tomatoes
• 1 can 6 Oz Tomato Paste
• 1/2 cups Ritz Crackers, Smashed
• 1/4 cups Cheese Blend, Parmesan, Asiago, Romano
• 1 Tablespoon Olive Oil
• 1 teaspoon Italian Parsley, Dried
• 1/2 teaspoons Marjoram, Dried
• 1/2 teaspoons Sage, Dried
• 1/2 teaspoons Oregano, Dried
• 1/2 teaspoons Thyme, Dried
• 1/2 teaspoons Basil, Dried
• 1/2 teaspoons Sugar
• 1 package 12 Oz Bag Cheese Ravioli

1. Cook the ground turkey in a large pot (enameled cast iron is great) until browned, about 15 minutes. I added the onion and garlic about 5 minutes into this part.
2. Drain the fat.
3. Combine remaining ingredients except frozen ravioli.
4. Bring soup to a boil; reduce heat. Cover and simmer for about 30 minutes, stirring occasionally.
5. Thaw and cook ravioli according to package directions until al dente. Drain ravioli; add to soup.
6. Serve with a salad and garlic bread.

ground turkey, onion, garlic, fluid fat, tomatoes, tomato paste, crackers, ubc, olive oil, italian parsley, marjoram, oregano, thyme, basil, sugar

Taken from tastykitchen.com/recipes/soups/ravioli-soup-with-turkey-sausage/ (may not work)