Mini Rounds Cheese Ravioli Soup with Italian Sausage and Baby Arugula

Fill a large pot with water and bring it to a rolling boil over high heat. Once boiling, add the ravioli and cook according to the package directions. When the ravioli are done, drain them in a colander and set them aside.

Place a large saucepan on the stove and preheat it over medium - high heat.

Add the sausage to the preheated saucepan. Brown the sausage for 5 - 7 minutes, using a spoon or spatula to stir and crumble it as it cooks, ensuring it is completely cooked through.

Add the onion, celery, carrots, and peas to the cooked sausage in the saucepan. Stir them in well and cook for 4 minutes, stirring often so the vegetables cook evenly and start to soften.

Turn the heat down to medium - low.

Stir the pasta sauce, broth, and sun - dried tomatoes into the vegetable and sausage mixture in the saucepan.

Let the soup simmer for 8 - 10 minutes, stirring occasionally to prevent sticking and to allow the flavors to meld together.

When it's time to serve, divide the reserved ravioli evenly among the bottom of the soup bowls.

Ladle the soup evenly into the bowls over the ravioli. Top each bowl with a handful of roughly chopped baby arugula. Then, finish each bowl by adding 1 tablespoon of ricotta cheese on top.