Lasagna Soup This recipe is from my daughter Talana, it has become a special request every time we visit now!
1 pound mild (or hot) Italian sausage, casing off 1/2 cup baby-cut carrots, coarsely chopped 8 ounces trinity mix (fresh diced onions, bell peppers, celery) 1 (24-ounce) jar pasta sauce 1 (32-ounce) carton unsalted chicken broth 1/4 cup sun-dried tomato pesto 1 (9-ounce) package mini cheese ravioli 1 (8-ounce) package baby kale salad greens 6 tablespoons part-skim ricotta cheese Instructions
Preheat large stockpot 2-3 minutes on medium-high. Brown sausage 5-7 minutes, stirring to crumble meat, or until no pink remains. Chop carrots. Stir carrots and trinity mix into sausage; cook and stir 4 minutes.
Reduce heat on pan 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. Meanwhile, chop salad greens.
Divide soup into serving bowls. Top each bowl with 1/3 cup salad greens, and 1 tablespoon ricotta cheese.