Ravioli Soup (PA) Recipe

8 ounces sweet Italian sausage, casing removed
1 teaspoon garlic powder
4 cups water
4 tablespoons dry chicken broth (granules or powder)
9 ounces frozen miniature cheese ravioli
3 tablespoons all-purpose flour
1 (14-ounce) can diced tomatoes
1 (15-ounce) can garbanzo beans
1/4 cup brown mustard
1/2 teaspoon oregano leaves
1/4 teaspoon pepper
1 1/2 cups chopped fresh spinach
Parmesan cheese, grated

Brown the sausage. Add the garlic, and cook it for 1 minute with the sausage. Crumble the sausage, drain the grease, and set aside.
Heat the water with the chicken broth granules. When it boils, add the ravioli, and cook for 4 to 5 minutes, until tender.
In a small bowl, stir the flour into the diced tomatoes until the lumps are gone. Add the tomato mixture, beans, mustard, oregano, and pepper to the broth. Heat through until thick. Stir in the spinach, and cook just until wilted, about 1 minute. Serve immediately topped with lots of Parmesan cheese.

Yield: 8 servings