Go Back
–+ servings

Lasagna Soup Insalata with Cinnamon Peach Crescents

This is lasagna night for people who don’t want to build a lasagna—same cozy payoff, zero layering drama. You brown Italian sausage, simmer it with veggies, pasta sauce, broth, and mini cheese ravioli… then casually steal the spotlight with cinnamon-peach crescents.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 lb Italian sausage
  • 1 cup carrots diced
  • 1/2 cup onion diced
  • 1/2 cup celery diced
  • 1/2 cup bell pepper diced
  • 3 cups pasta sauce
  • 4 cups unsalted chicken broth
  • 1/4 cup sun-dried tomato pesto
  • 10 oz mini cheese ravioli
  • 1 tube crescent roll dough triangles
  • 1/3 cup cinnamon butter
  • 2 fresh peaches peeled and sliced

Instructions

  • Brown Sausage: Heat a Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it up, until browned, about 6–8 minutes. If there’s a lot of grease, carefully spoon off excess.
  • Cook Carrots: Stir in the diced carrots and cook for about 2 minutes to start softening them.
  • Add Onion, Celery, and Pepper: Add the diced onion, celery, and bell pepper. Cook, stirring, until the vegetables begin to soften, about 3 minutes.
  • Add Sauce and Broth: Pour in the pasta sauce and chicken broth, then stir well to combine everything into a soup base.
  • Stir In Pesto: Add the sun-dried tomato pesto and stir until it’s fully blended in.
  • Simmer and Cook Ravioli: Bring the soup to a gentle simmer over medium heat. Add the mini cheese ravioli and simmer until tender, about 5–7 minutes, stirring occasionally so nothing sticks.
  • Preheat Oven and Prep Peaches: Preheat the oven to 375°F. Peel and slice the peaches and set them aside.
  • Spread Cinnamon Butter: Lay out the crescent dough triangles. Spread a thin layer of cinnamon butter over each triangle.
  • Fill and Roll Crescents: Place peach slices on the wide end of each triangle, then roll up into crescents. Place on a parchment-lined baking sheet.
  • Bake Crescents: Bake at 375°F until puffed and golden brown, about 10–12 minutes. Serve warm alongside the soup.