Lasagna Soup Insalata

By drinkfairy

Ingredients

• 1 lb mild (or hot) Italian sausage, casing off
• 1/2 cup baby-cut carrots, coarsely chopped
• 8 oz trinity mix (fresh diced onions, bell peppers, celery)
• 1 (24-oz) jar pasta sauce
• 1 (32-oz) carton unsalted chicken broth
• 1/4 cup sun-dried tomato pesto
• 1 (9-oz) package mini cheese ravioli
• 1 (8-oz) baby kale salad kit (baby greens, cheese, toppings, dressing)
• 6 tablespoons part-skim ricotta cheese

Details

Servings 6
Adapted from publix.com

Preparation

Step 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.
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, then sprinkle with salad toppings, and drizzle with dressing. Finish with 1 tablespoon ricotta cheese and serve.