Hearty and wholesome meet convenience in this quick soup! Embrace the flavors of the season with this easily customized dish. This recipe is courtesy of Kettle & Fire and the Independent Natural Food Retailers Association (INFRA), of which we are proud members.
What You’ll Need
- 1/2 lb Italian sausage, casing off
- 1/4 cup onion, diced
- 2 stalks celery, diced
- 1/4 cup frozen carrots and peas
- 12oz marinara sauce
- 4 cups Kettle & Fire Chicken Bone Broth
- 1/4 cup sun-dried tomatoes
- 9oz cheese raviolis
- 1 chopped kale salad kit
- 2 tbsp part-skim ricotta cheese
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.
Reduce heat to medium-low. Stir in pasta sauce, chicken bone broth, and sun-dried tomatoes. Simmer for 8-10 minutes, stirring occasionally.
Add ravioli to the sauce; cook for 4-5 minutes or until the ravioli is tender.
To serve, divide the soup into two serving bowls. Top each bowl with a handful of baby kale, salad toppings, and drizzle with dressing. Finish with 1 tbsp of ricotta cheese for each bowl and serve.