Ravioli Soup With Sausage

Heat oil in a large pot over medium-high. Add sausage; cook, breaking it up using a wooden spoon, until browned, 5 to 8 minutes. Transfer to a medium bowl using a slotted spoon.

Add garlic and onion to pot. Reduce heat to medium and cook, stirring constantly, until softened, 3 to 4 minutes. Stir in broth, 2 cups water, salt, and marinara sauce, scraping bottom of pot to release any browned bits. Bring to a boil over medium; cook, stirring occasionally, for 5 minutes. Add ravioli; cook, stirring often, until tender, about 5 minutes.

Reduce heat to medium-low. Add sausage, kale, cream, and basil to pot; cook, stirring often, until kale is wilted and sausage is heated through, about 5 minutes. Garnish with basil. Make-Ahead and Storage Instructions Leftovers can be refrigerated in an airtight container for up to 3 days. Keep in mind that the ravioli (or any pasta used) will soak up the liquid, and the soup’s texture will change. So, it’s best to use a slotted spoon to remove the ravioli from the soup base and store the ravioli separately in an airtight container in the refrigerator. Combine and reheat the soup until piping hot.