Sausage and Ravioli Soup

Ingredients

• 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

Directions

1. 1

   Use bulk sausage or remove the casings from the sausage and discard.

2. 2

   Brown the sausage in a heavy Dutch oven over medium heat, drain off excess fat.

3. 3

   Add water, broth, diced tomatoes, corn, spinach, onion, carrots, garlic, italian seasoning, salt and pepper, bring to a boil.

4. 4

   Add ravioli to the pot and boil for 3 minutes, then decrease heat to low and simmer for 20 minutes.