Cheese Ravioli Soup with Italian Sausage and Baby Arugula

Cheese Ravioli Soup with Italian Sausage and Baby Arugula

Servings: 4   |   Preparation: 25 Mins


  • 1 pkg. 24oz. Celentano Mini Rounds Cheese Ravioli
  • ½ lb. Mild (or Hot) Italian Sausage, casing removed
  • ¼ cup Onion, diced
  • 2 stalks Celery, diced
  • ½ cup Frozen Carrots and Peas
  • 2 cups Marinara or Tomato Sauce
  • 4 cups Unsalted Chicken Broth
  • ¼ cup Sundried Tomatoes
  • 4 cups Baby Arugula, rough chopped
  • 2 Tbsp. 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 meat assuring meat 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.