Italian Sausage-Ravioli Soup
Nutty Apple-Arugula Salad
Ingredients
- 1 lb ground sweet Italian sausage
- 1 onion, chopped
- 3 Tbsp minced garlic
- 2 Tbsp olive oil
- 1 (24-oz) jar marinara sauce
- 1 (32-oz) carton less sodium chicken broth
- 1 (18-oz) pkg refrigerated spinach and ricotta ravioli
- ¼ cup chopped fresh basil
Instructions
- Cook sausage, onion, and garlic in hot oil in a Dutch oven over medium-high heat 5 minutes or until onion is tender and sausage is done.
- Add marinara and broth; bring to a boil, reduce heat, and simmer 10 minutes.
- Stir in ravioli; cook 4 to 6 minutes or until done. Stir in basil just before serving.
Side Dish Ingredients
- 2 (5-oz) pkg baby arugula
- 2 Honeycrisp apples, thinly sliced
- ⅓ cup olive oil vinaigrette
- ¼ cup glazed pecans, coarsely chopped
Side Dish Instructions
- Toss together all ingredients in a large bowl just before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
441
|
108
|
549
|
| Fat (g) | 19 | 7 | 26 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 25 | 1 | 26 |
| Carb (g) | 41 | 12 | 53 |
| Fiber (g) | 2 | 2 | 4 |
| T. Sugs (g) | 8 | 10 | 18 |
| A. Sugs (g) | 0 | 2 | 2 |
