Ingredients
- 4 oz baby-cut carrots
- 1 lb bulk mild (or hot) Italian sausage
- 1 (8 oz) package of trinity mix (diced fresh onions, bell peppers, and celery)
- 1 (24 oz) jar pasta sauce
- 1 (32 oz) carton of unsalted chicken broth
- ¼ cup sun-dried tomato pesto
- 1 (9 oz) package of cheese ravioli
- 1 (9.25 oz) Asiago kale salad kit
- 6 tablespoons part-skim ricotta cheese
What’s Next
- Preheat a large stockpot on medium-high for 2–3 minutes. Chop carrots coarsely (1/2 cup). Remove sausage from casing (wash hands).
- Place sausage in pot and brown for 5–7 minutes, stirring to crumble meat, until no pink remains and sausage are 165°F. Stir carrots and trinity mix into sausage; cook and stir for 4 minutes.
- Reduce heat to medium-low. Stir in pasta sauce, broth, and pesto; simmer for 8–10 minutes, occasionally stirring, until hot.
- Stir pasta into soup; cook for 4–5 minutes until pasta is tender. Meanwhile, chop salad greens.
- Divide soup among serving bowls. Top each bowl with an even amount of salad greens, sprinkle with salad toppings and drizzle with dressing. Finish each with 1 tablespoon of ricotta cheese. Serve.
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