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