1 lb mild (or hot) Italian sausage, casing removed
1/2 cup baby-cut carrots, coarsely chopped
8 oz trinity mix (fresh diced onions, bell peppers, celery)
1 (24-oz) jar pasta sauce
1 (32-oz) carton unsalted chicken broth
1/4 cup sun-dried tomato pesto
1 (9-oz) package cheese ravioli
1 (12-oz) sweet kale salad kit (baby greens, cheese, toppings, dressing)
6 tablespoons part-skim ricotta cheese
- Preheat large stockpot 2–3 minutes on medium-high. Remove sausage casing: Cut links almost in half lengthwise (butterfly); turn sausage over and peel casing away (wash hands). Brown sausage 5–7 minutes, stirring to crumble meat, until no pink remains. Chop carrots. Stir carrots and trinity mix into sausage; cook and stir 4 minutes.
- Reduce heat to medium-low. Stir in pasta sauce, broth, and pesto; simmer 8–10 minutes, stirring occasionally, or until hot.
- Stir pasta into soup; cook 4–5 minutes or until pasta is tender and meat is 160°F. Meanwhile, chop salad greens.
- Divide soup evenly among serving bowls; top each bowl with 1/3 cup salad greens, then sprinkle with salad toppings and drizzle with dressing. Finish each bowl with 1 tablespoon ricotta cheese; serve.
Amount per 1/6 recipe serving: Calories 490, Total Fat 25.00g, Sat Fat 7.00g, Trans Fat 0.00g, Chol 50mg, Sodium 1350mg, Total Carb 47g, Fiber 3.00g, Sugars 18g, Protein 23g, Calc 20%, Vit A 90%, Vit C 40%, Iron 20%