Brown Sausage & Cook Vegetables– In a large soup pot, add a touch of oil and brown ground sausage over medium heat. Transfer sausage to a paper towel lined plate to drain. In the same pot, melt butter. Add diced onion, diced carrot, and minced shallot and cook in butter for 2-3 minutes. Then add minced garlic and continue cooking 1-2 minutes.

Add Flour & Broth- Stir flour in to vegetable mixture. Slowly add one cup of chicken broth and stir well making sure there are no lumps of flour. Stir in remaining broth and turn heat to high. Bring to a boil and simmer for 5 minutes, stirring occasionally.

Cook Ravioli– Add ravioli to pot and turn heat down to medium low. Simmer for 2-3 minutes. (Refrigerated ravioli generally doesn’t need much time)

Finish– Add in chopped kale, browned sausage, and pesto. Stir well to combine and simmer for 2 minutes. Stir in half & half, salt, and pepper. Continue simmering for 2 minutes until everything is warmed through. Add a few scoops to a bowl and top with lots of Parmesan cheese!