Skip to main content

Ravioli Soup with Sausage & Kale

By October 1, 2021June 8th, 2022No Comments
Print Friendly, PDF & Email

Hearty and wholesome meet convenience in this quick to whip up soup from Kettle and Fire! Embrace the flavors of the season with this easily customized dish.


  • 1/2 pound Italian sausage, casing off
  • 1/4 cup onion, diced
  • 2 stalks celery, diced
  • 1/4 cup frozen carrots and peas
  • 12 ounces marinara sauce
  • 4 cups Kettle & Fire Chicken Bone Broth
  • 1/4 cup sun-dried tomatoes
  • 9 ounces cheese raviolis
  • Half package of 1 (8-oz) baby kale kit (baby
  • greens, toppings, dressing)
  • 2 tablespoons part-skim ricotta cheese


  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 provided by INFRA.

Print Friendly, PDF & Email

Get additional sales, coupons, recipes, info on events & more!

Join our mailing list

Check your email (junk & spam too!) to confirm your subscription.