Ravioli Florentine Soup


  • 225 g mild Italian pork sausage
  • 2 cans (425geach) Chef Boyardee® Four Cheese Ravioli
  • 1 can (398mL) Hunt’s® Diced Tomatoes, undrained
  • 1 can (437.5mL) reduced-sodium chicken broth
  • 1 cup (250mL) water
  • 2 cups (500mL) baby spinach leaves


    1. Cook sausage in large saucepan over medium-high heat for 4 minutes or until crumbled and no longer pink,stirring occasionally;drain.
    2. Add all remaining ingredients to saucepan; simmer 15 minutes or until spinach wilts completely.