• ½ pound Italian sausage, casing off
  • ¼ cup onion, diced
  • 2 stalks celery, diced
  • ¼ cup frozen carrots and peas
  • 12 ounces marinara sauce
  • 4 cups chicken bone broth
  • ¼ 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.