Ravioli Soup

A friend of mine in Alaska made this soup for a staff luncheon one day, and I finally got around to making it myself. It is SO tasty and such a great way to get your veggies!

Yields: 4 servings (2 cups each)
Prep Time: 30 minutes
Ingredients:
1 package (1-lb) hot Italian sausage, sliced into disks
4 cloves garlic, minced
4 cups lower sodium chicken broth
2 cups water
1 package (1-lb) refrigerated cheese ravioli or tortellini
1 (15-ounce) can garbanzo beans, drained
1 medium onion, chopped
1 (14.5-ounce) can diced tomatoes
1/3 cup Dijon mustard
1/2 teaspoon dried oregano
1/4 teaspoon ground back pepper
2 cups torn fresh spinach leaves
Grated Parmesan cheese
Preparation:
1. Heat a large stock pot over medium-high heat; brown sausage, stirring occasionally, about 5 minutes. Pour off excess fat; remove sausage from pot and set aside.
2. In the same pot, over medium-high heat, saute onion and garlic until tender, about 3 minutes. Add chicken broth and water; bring to a boil. Add ravioli/tortellini; cook for 4 or 5 minutes until tender (avoid rolling boil). Stir in beans, tomatoes, sausage, mustard, oregano, and pepper; heat through. Add spinach; cook until wilted, about 1 minute. Serve topped with Parmesan cheese.