Fresh Spinach and Ravioli Soup

Bev's Note:

This is a healthy and satisfying soup using vegetable broth and fresh spinach. I use a refrigerated asparagus, gruyere cheese filled ravioli when making this recipe. However any tortellini or ravioli that you prefer will do.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 4 cups low sodium vegetable broth
• 9 ounces refrigerated ravioli (vegetable, cheese, mushroom or combination. If frozen, thaw)
• 1 (14 ounce) can diced tomatoes
• 1/4 cup sun-dried tomato, chopped (if in oil rinse)
• 1/2 cup sweet onion, chopped
• 1 tablespoon garlic, minced
• 3 cups fresh baby spinach leaves, packed
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 pinch ground cayenne pepper
• salt, to taste
• fresh ground black pepper, to taste
• freshly grated parmesan cheese, to taste

Directions:

1. Bring vegetable broth to boil in a 3 1/2-4 qt stockpot, over high heat.
2. Add ravioli; reduce to simmer; cook gently 4 minutes.
3. Add diced canned tomatoes, sun-dried tomatoes, sweet onion and garlic; simmer gently additional 5 minutes.
4. Add fresh baby spinach leaves, basil, oregano, cayenne; simmer until spinach is wilted.
5. Season to taste with salt and freshly ground black pepper.
6. Serve bowls and sprinkle with Freshly grated Parmesan Cheese.