Mini Rounds Cheese Ravioli Soup with Italian Style Meatballs & Baby Arugula - Rosina Celentano

Mini Rounds Cheese Ravioli Soup with Italian Style Meatballs & Baby Arugula - Rosina Celentano

Prep Time

15 minutes

Cook Time

10 minutes

Total Time

25 minutes

Yields

4

Directions

  1. Bring a large pot of water to a boil and cook the ravioli according to the package directions. Drain and set aside
  2. Preheat a large saucepan over medium-high heat. Brown sausage for 5-7 minutes, stirring to crumble. Stir in onion, celery, carrots and peas and cook for 4 minutes. Reduce heat. Stir in pasta sauce, broth and sun-dried tomatoes. Simmer for 8-10 minutes
  3. 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

Ingredients

  • 1/2 pkg. ea (24 oz.) Celentano Mini Rounds Cheese Ravioli
  • 1/2 pkg. ea (26 oz.) Rosina Italian Style Meatballs, chopped
  • 1/4 cup ea diced onion
  • 2 ea stalks celery, diced
  • 1/2 cup ea frozen carrots and peas
  • 2 cups ea marinara or tomato sauce
  • 4 cups ea unsalted chicken broth
  • 1/4 cup ea sun-dried tomatoes
  • 4 cups ea baby arugula, rough chopped
  • 4 tbsp ea ricotta cheese