This Italian sausage pasta soup recipe requires just ten wholesome ingredients and four easy steps, making it a hearty, healthy, and convenient one-pot meal.
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Ravioli Soup with Sausage and Kale

This Italian sausage pasta soup recipe requires just ten wholesome ingredients and four easy steps, making it a hearty, healthy, and convenient one-pot meal.

Course Soup
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Author Sharon Chen

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 Kettle & Fire Chicken Bone Broth (2 cartons)
  • 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

Instructions

  1. 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.

  2. Reduce heat to medium-low. Stir in pasta sauce, chicken bone broth, and sun-dried tomatoes. Simmer for 8-10 minutes, stirring occasionally.

  3. Add ravioli to the sauce; cook for 4-5 minutes or until the ravioli is tender.

  4. To serve, divide the soup into two serving bowls. Top each bowl with handful of salad greens, then sprinkle with salad toppings, and drizzle with dressing. Finish with 1 tablespoon ricotta cheese for each bowl and serve.

Recipe Notes

Notes: You can easily double the recipe to make 4 servings.