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Categories:
Italian sausage fresh spinach-cheese water chicken broth tomatoes corn spinach onion carrot garlic Italian seasoning salt black pepper
Viewed: 10 - Published at: 3 years agoIngredients
- 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
Method
- Use bulk sausage or remove the casings from the sausage and discard.
- Brown the sausage in a heavy Dutch oven over medium heat, drain off excess fat.
- Add water, broth, diced tomatoes, corn, spinach, onion, carrots, garlic, italian seasoning, salt and pepper, bring to a boil.
- Add ravioli to the pot and boil for 3 minutes, then decrease heat to low and simmer for 20 minutes.
