Ravioli Soup

I love making soup! Really , any one pot meal is right up my ally. Who says "you can't have soup in the summer"? Turn on the a/c and enjoy!

Ravioli Soup

3 Tbsp olive oil
1 large green onion - chopped
5 cloves of garlic - minced
1 cup Baby Bella mushrooms - sliced
1 28oz can All natural Red Pack tomatoes with Oregano, Basil, and Garlic (low in sodium with only 90 mg per 1/4 cup serving)
1 32oz carton organic chicken broth
Cheyenne pepper, oregano, basil, and rosemary to taste (these 4 spices are in the top ten of healthiest spices and herbs. I am using them in everything these days!
1 bag ricotta filled ravioli (part skim ricotta cheese is very low in sodium at about 65mg per serving)
3 cups chopped fresh spinach

Saute onion, garlic, and mushrooms in olive oil until almost done. Add tomatoes, broth and spices. Bring to a boil, add ravioli and cook for 5 minutes. Add spinach and cook for 3 minutes.

I love this soup because it's super easy. You wouldn't know it but the end sodium content is only at about 300mg per bowl if the pot is divided in 8 servings!