Directions

1. Cook chicken sausage and drain any excess grease. Add in carrots, onions, garlic, salt and pepper, and minced sage. Sauté for a few minutes until veggies begin to soften

2. Pour in soup, half and half, and chicken broth and bring to a simmer. Cover and simmer for 10 to 15 minutes until veggies are tender

3. Add in butternut squash ravioli and cook 3 to 5 minutes until tender. Mix in chopped kale

4. Serve with crumbled goat cheese or Parmesan and enjoy!