Ravioli and Spinach Soup - Easy Pantry Meal

I've been trying to expand my collection of  quick pantry recipes for busy nights. I found this recipe below and it's delicious!   

Ravioli and Spinach Soup

Recipe adapted from a Taste of  Home  Recipe - Dec. 2012/Jan. 2013  Magazine 

Ingredients:

• 2 cans of beef  or vegetable broth (14.5  oz each)
• 1  pkg (9 oz.) frozen/refrigerated mini - cheese ravioli or  mini tortellini (follow cooking time on the package)
• 1 can (15 oz)  great northern beans, rinsed and drained
• 1 can of rotel, undrained
•  ¼ teaspoon salt
• 1/8 tsp pepper (or to taste)
• 1 bag of frozen chopped spinach or greens (14-16 oz)
• ¾ cup of shredded cheese of your choice (optional)

Directions: 

In a large saucepan, bring broth to a boil. Add ravioli, reduce heat and simmer uncovered for 5 minutes. 

Stir in beans, tomatoes, salt and pepper and frozen spinach (or greens). Return soup to a  simmer for 4-5 minutes or until ravioli are tender. 

 Top with shredded cheese (optional) and enjoy!