Ingredients

The following ingredients have 4 Servings
  • 1 pound Italian turkey sausage ((chasing removed, if any) )
  • 10 oz four cheese ravioli pasta ((small size, about 1’x1′ each))
  • 1 tbsp olive oil
  • 1½ cups chopped onion
  • 1 tbsp minced garlic
  • 1 can (15 oz) tomato sauce
  • ½ tsp dried basil
  • ½ tsp Italian seasoning
  • 6 cups water
  • 3½ to 4 tsp Knorr® Granulated Chicken Bouillon
  • 1½ cups diced zucchini ((small diced, about 1/4'x 1/4' each))
  • ¾ cup heavy cream
  • 4 cups chopped curly kale
  • 1 tbsp softened butter ((at room temperature at least an hour))
  • 1 tbsp all-purpose flour

Instruction

  • Heat oil in heavy large Dutch oven over medium-high heat.
  • Cook Italian turkey sausage for 4 minutes. Stirring occasionally to break up sausage. Tilt the pot carefully and use paper towels to absorb some of that grease.
  • Add onion and continue stirring for about 4 minutes or until softened but not browned then add garlic and stir for about 30 seconds, or until fragrant.
  • Stir in the tomato sauce, Italian seasoning, and dried basil. Be sure to scrape the brown bits that stick to the bottom of the pot. Cook for 2 minutes, stirring constantly.
  • Add water, Knorr® Granulated Chicken Bouillon, and diced zucchini. Give the soup a quick stir, bring to a boil then reduce the heat, simmer, uncovered for about 10 minutes or until the vegetables are tender.Optional: If the soup is too watery to your liking, you can thicken the soup by adding a small amount of softened butter and flour or cornstarch and water mixture at a time, stirring and checking until it reaches the desired consistency.
  • Add the ravioli pasta into the soup, cook for about 5 minutes.
  • Stir in heavy cream and shredded kale. Cook until the heavy cream is heated through for about 1 minute.