Ravioli Soup

• 8 ounces sweet Italian sausage, casing removed
• 1 garlic clove, crushed
• 2 (14 1/2 ounce) cans chicken broth
• 2 cups water
• 1 (9 ounce) packagefrozen miniature cheese ravioli
• 1 (15 ounce) can garbanzo beans, drained
• 1 (14 1/2 ounce) can stewed tomatoes
• 13 cup Dijon mustard
• 12 teaspoon dried oregano
• 14 teaspoon black pepper
• 1 cup fresh spinach leaves, torn

1. Brown sausage and cook garlic in 4 quart heavy pot over medium heat until tender, stirring to break up sausage about 5 minutes.
2. Pour off excess fat.
3. Remove sausage mixture from pot and set aside.
4. Heat chicken broth and water to a boil in same pot over medium-high heat.
5. Add ravioli.
6. Cook for 4-5 minutes or until tender.
7. Stir in beans, stewed tomatoes, sausage mixture, mustard, oregano and pepper.
8. Heat through.
9. Stir spinach and cook until wilted, about 1 minute.
10. Serve topped with parmesan cheese.

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

Taken from www.food.com/recipe/ravioli-soup-291793 (may not work)