Ingredients

Instructions

1. 1
   Bring a large pot of water to a boil and cook the ravioli according to the package directions. Drain and set aside.
2. 2
   Preheat a large saucepan over medium high heat. Brown sausage for 5 to 7 minutes, stirring to crumble sausage assuring sausage is completely cooked. Stir in onion, celery, carrots and peas into the sausage and cook for 4 minutes, stirring often.
3. 3
   Reduce heat to medium low. Stir in pasta sauce, broth and sun-dried tomatoes. Simmer for 8 to 10 minutes, stirring occasionally.
4. 4
   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 Tbsp. of ricotta cheese for each bowl.