Kale, Sausage & Ravioli Soup

This soup comes together and is ready to serve in less than 30 minutes. Here I take help from the freezer and use vegan frozen ravioli to make this soup good enough to eat alone as a meal. If you can't find vegan ravioli near you, substitute a hearty, thick pasta.

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Crispy sausage, kale and tender ravioli lightly seasoned with red pepper flakes, salt and pepper in simple but flavorful vegetable broth.

Kale, Sausage & Ravioli Soup
serves 4
2 tbl extra virgin olive oil
2 vegan italian sausages (such as Tofurkey), small dice
1 yellow onion, small dice
3 garlic cloves, minced
3/4ths head of kale, stems removed, thinly sliced
5 cups vegetable broth
1/2 tsp red pepper flakes
salt and pepper
16 oz frozen vegan ravioli (such as Rising Moon Organics)

Brown the sausage and onions in olive oil until the sausage is golden brown and crispy. Add the garlic and kale and cook 5 minutes more to wilt the kale. Season with salt and pepper.
Add the broth and red pepper flakes and bring to a simmer. Add the ravioli and cook for 8 more minutes or whatever length of time is needed for your ravioli.
Taste and season.