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
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Instructions

1.  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.
2. Reduce heat on pan to medium-low.  Stir in pasta sauce, broth, and pesto; simmer 8-10 minutes, stirring occasionally, or until hot.
3. Stir pasta into soup, cook 4-5 minutes or until pasta is tender.  Meanwhile, chop salad greens.
4. Divide soup into serving bowls.  Top each bowl with 1/3 cup salad greens, and 1 tablespoon ricotta cheese.