Ravioli Soup with Sausage and Kale

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.

Infra Ravioli Soup

Serves 2

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.

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