Ravioli Soup with Sausage and Kale

This ravioli soup is a hearty, yet balanced winter meal that offers an amazing sauce over cheese ravioli with a pop of kale greens to boost the healthiness!

With the varied ingredients in this ravioli soup recipe, you get a balanced meal that doesn’t require any sides. The format makes it easy to put together and serve, and you can ensure that your family gets a lot of nutrients in one meal. This is a one-pan meal that you can have ready in 35 minutes, so it’s great for those rushed evenings.

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.

This meal is like having a chunky sauce for the ravioli served with a salad, and I put it together into a unique soup format to keep it interesting. A chicken or bone broth adds to the consistency and provides extra nutrients.

When I plate this ravioli soup recipe, I love to finish it off by garnishing it with salad greens, salad toppings, dressing and ricotta cheese. This mixture balances out the heaviness of the soup, adding a boost of nutrients through the greens and provides a beautiful pop of color, flavor, and texture. The recipe serves two but it’s very easy to double or triple to feed a group. Let me know how you and your family or dinner party liked this complete meal in the comments below. I’d love to hear from you.

Ravioli Soup with Sausage and Kale

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• Author: Sharon Chen
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Main, Soup
• Method: Stove
• Cuisine: Italian

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Description

This ravioli soup is a hearty, yet balanced winter meal that offers an amazing sauce over cheese ravioli with a pop of kale greens to boost the healthiness!

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Ingredients

Units USM Scale 1x2x3x

• 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 chicken 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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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, 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 soup into two serving bowls. Top each bowl with handful salad greens, then sprinkle with salad toppings, and drizzle with dressing. Finish with 1 tablespoon ricotta cheese for each bowl and serve.

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Notes

• You can easily double the recipe to make 4 servings.
• Recipe partially adapted from Publix Aprons.

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Nutrition

• Serving Size: 1
• Calories: 951
• Sugar: 16.8g
• Sodium: 2208.8mg
• Fat: 49.8g
• Carbohydrates: 86.3g
• Protein: 40.5g
• Cholesterol: 150.4mg

About the Author

Sharon Chen

Sharon Chen is an Integrative Nutrition Health Coach, an author and a sous vide fanatic who believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she's on a mission to help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.