RAVIOLI SOUP

RAVIOLI SOUP 1 lb. bulk sausage 1 medium onion finely chopped 1 red bell pepper seeded and cored finely chopped 3 cloves garlic finely minced 10–12 cups baby spinach 1 teaspoon basil 1 teaspoon oregano 1 can tomato sauce (15 oz.) I use Contadina 4 cups unsalted chicken stock (I use kitchen basics) 10 ounces frozen cheese ravioli (1/2 box of 20 ounce Louisa brand cheese ravioli) 1 cup shredded mozzarella Brown sausage in saucepan over medium heat. Drain excess grease and return to heat. Add onion and pepper and cook until soft; approximately 4-5 minutes. Add basil & oregano and stir to combine. Add garlic to saucepan with sausage and peppers and cook 1 minute. Add spinach and cook until wilted; approximately 2-3 minutes. Add chicken stock and tomato sauce. Simmer for 30-40 minutes. Add the cheese ravioli and simmer for 7-10 minutes. Ladle into bowls and top with 1/4 cup mozzarella. Place under the broiler just long enough to melt and lightly brown cheese. Serve immediately. NOTES Make sure you use ovenproof soup bowls when placing under broiler.