Posted: July 15 2013 in Soups • Pastas

8 oz sweet Italian sausage, casing removed

1-2 cloves garlic, crushed

8 cups chicken stock

1 9 oz. package froxen mini cheese ravioli

1 14 oz can stewed tomatoes

3 tablespoon Mrs.McGarrigle’s Creamy Champagne or Oktoberfest Mustard

1/2 teaspoon dried oregano

coarsely ground pepper

1 cup torn frsh spinach leaves

grated Parmesan cheese

Over medium heat, in large saucepan, brown sausage and cook garlic until tender, stirring to break up sausage about 5 minutes. Pour off excess fat; remove sausage mixture and set aside.

Add chicken stock to the pot, bring to a boil. Add ravioli; cook 4-5 minutes until tender. Stir in stewed tomatoes, sausage mixture, mustard, oregano and pepper. Heat through, then stir in spinach and cook until wilted (1 minute). Top with freshly grated Parmesan and hot crusty bread.

Serves 4-6