Ravioli Soup

Ingredients:

• 1 lb. Italian sausage
• 1 tbsp. beef bouillon paste
• 1 tbsp. chicken bouillon paste
• 1 red pepper, chopped
• 1 onion, chopped
• 2 tbsp. olive oil
• 1 lb. baby spinach, coursely chopped (optional)
• 1 lb. frozen cheese ravioli

Directions:

In an electric skillet, or a separate skillet, mix bouillon pastes and
water, to fill at least half of the pan. Take a melon baller and scoop
sausage into pan with bouillon and allow to simmer until cooked through,
about 10-15 minutes. In a stock pot, add olive oil, peppers and onions.
Allow to sautee. Once bouillon has cooked through, add to stock pot. Turn heat to medium and allow to simmer. Add spinach and ravioli. Stir occasionaly.