Mini Mushroom Ravioli Soup

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Ingredients

1. 1 T olive oil
2. 1 c onion, chopped
3. 1 c celery, chopped
4. 1 c carrots, chopped
5. 2 garlic cloves, minced
6. 4 c chicken broth
7. 1 (14.5 oz) cans Italian-style diced tomatoes, undrained
8. 2 c water
9. 2 t sugar
10. 1/8 t pepper
11. (8.8 oz) pkg mini mushroom ravioli, or desired flavor
12. 1 (5 to 8 oz) bag fresh baby spinach, coarsely chopped
13. 1 oz Parmesan cheese (1/4 c) for topping

Instructions

1. Heat oil in large saucepan over medium-high heat until hot.
2. Add onions, celery, carrots and garlic; cook and stir 2 minutes.
3. Add broth, tomatoes, water, sugar and pepper; mix well.
4. Bring to a boil.
5. Add ravioli.
6. Boil 8 to 10 minutes or until ravioli are tender, stirring occasionally.
7. Stir in spinach.
8. Cook an additional 3 to 4 minutes or until thoroughly heated.
9. To serve, ladle soup into individual bowls; sprinkle with Parmesan cheese.

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