Ravioli Soup

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Ingredients:

• 4 tbsp olive oil

• 1 lb. ground chicken

• 1 small onion, finely diced

• 1 tsp salt

• 1 tsp red chili flakes

• 1 tsp oregano

• 1 tsp garlic powder

• 2 cups diced mushrooms

• 1 24oz jar tomato sauce (I’m using Rao’s Marinara)

• 10 oz mini ravioli in any flavor

• 3 large handfuls of fresh chopped spinach

• 1 cup shredded mozzarella

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Instructions:

1. In a large pot, cook the ground chicken in olive oil until it is no longer pink and slightly browned.

2. Add the diced onions and cook until they are slightly translucent, then add all the spices and cook for another minute.

3. Add the diced mushrooms and continue sauteing until the ground chicken is fully cooked and the veggies have softened.

4. Add the full jar of tomato sauce. Fill the jar with water (1 full jar + half the jar) and add that to the pot as well.

5. Bring the soup to a boil, then add the ravioli. Cook the ravioli according to package instruction (fresh mini ravioli only take about 3-4 minutes).

6. Add the fresh spinach. Once the spinach has wilted, remove the soup from the heat, and add the shredded cheese.

7. Serve the soup with extra shredded cheese and crusty bread.