Ravioli Soup with Sausage and Kale
"I like the combination of foods in this recipe because you get a bunch of food groups in one dish and a lot of flavors when everything cooks together. It includes Italian sausage as a hearty protein along with cheese ravioli and ricotta cheese for some dairy and a bit of grain. Then you get loads of nutrients through the mix of baby kale, sun-dried tomatoes, tomato sauce, bone broth, carrots, peas, and celery. You could always substitute different vegetables if anyone in your family doesn’t favor any of these."
NotesRecipe partially adapted from Publix Aprons.
Serves2 People
Preparation Time10 min
Cooking Time25 min
Ingredients
- 1/2 pound mild (or hot) Italian sausage, casing off
- 1/4 cup onion, diced
- 2 stalks celery, diced
- 1/4 cup frozen carrots and peas
- 12 ounces pasta sauce
- 4 cups unsalted chicken broth or bone broth (I used homemade bone broth)
- 1/4 cup sun-dried tomatoes
- 1 (9-oz) package cheese ravioli
- Half package of 1 (8-oz) baby kale kit (baby greens, toppings, dressing)
- 2 tablespoons part-skim ricotta cheese
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Preheat a large saucepan over medium-high heat. Brown sausage for 5-7 minutes, stirring to crumble meat. Cook until no pink remains. Stir in onion, celery, carrots and peas into the sausage and cook for 4 minutes, stirring often.
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Reduce heat to medium-low. Stir in pasta sauce, broth and sun-dried tomatoes. Simmer for 8-10 minutes, stirring occasionally.
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Add ravioli into the sauce, cook for 4-5 minutes or until the ravioli is tender.
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To serve, divide soup into two serving bowls. Top each bowl with a handful salad greens, then sprinkle with salad toppings, and drizzle with dressing. Finish with 1 tablespoon ricotta cheese for each bowl and serve.