Cheese Ravioli Soup with Italian Sausage and Baby Arugula

Cheese Ravioli Soup with Italian Sausage and Baby Arugula

Servings: 4   |   Preparation: 25 Mins


  • 1 package (24 oz.) Celentano Mini Rounds Cheese Ravioli
  • ½ lb. mild (or hot) Italian sausage, casing removed
  • ¼ cup diced onion
  • 2 stalks celery, diced
  • ½ cup frozen carrots and peas
  • 2 cups marinara or tomato sauce
  • 4 cups unsalted chicken broth
  • ¼ cup sun-dried tomatoes
  • 4 cups baby arugula, rough chopped
  • 4 tablespoons ricotta cheese


Bring a large pot of water to a boil and cook the ravioli according to the package directions. Drain and set aside. Preheat a large saucepan over medium-high heat. Brown sausage for 5-7 minutes, stirring to crumble sausage assuring sausage is completely cooked. Stir in onion, celery, carrots and peas into the sausage and cook for 4 minutes, stirring often. Reduce heat to medium-low. Stir in pasta sauce, broth and sun-dried tomatoes. Simmer for 8-10 minutes, stirring occasionally. To serve, divide ravioli into bottom of soup bowls. Divide soup into bowls, top each bowl with a handful of rough chopped baby arugula, then finish with 1 tablespoon of ricotta cheese for each bowl.