Lasagna Soup Insalata with Cinnamon Peach Crescents

Prep Time: 30 Min.
Total Time: 30 Min.
Servings: 6

The famous appetizer “Caprese” of mozzarella, tomatoes and basil is named “Insalata Caprese” because it was created by a local chef on the island of Capri.


  • 1 lb mild (or hot) Italian sausage, casing off
  • 1/2 cup baby-cut carrots, coarsely chopped
  • 8 oz trinity mix (fresh diced onions, bell peppers, celery)
  • 1 (24-oz) jar Classico® tomato basil pasta sauce*
  • 1 (32-oz) carton Progresso unsalted chicken broth**
  • 1/4 cup sun-dried tomato pesto
  • 1 (9-oz) package mini cheese ravioli
  • 1 (8-oz) baby kale salad kit (baby greens, cheese, toppings, dressing)
  • 6 tablespoons part-skim ricotta cheese
  • Cinnamon Peach Crescents
  • 1 large firm, ripe peach
  • 1 (8-ct) can Pillsbury™ honey butter crescent rolls
  • 6 tablespoons cinnamon sugar butter, divided
  • 1 tablespoon pine nuts, finely crushed


1 Serving: (per 1/6 recipe) Calories 470kcal; Fat 22g; Saturated Fat 7g; Trans Fat 0g; Cholesterol 45mg; Sodium 1450mg; Carbohydrate 43g; Fiber 3g; Sugars 8g; Protein 22g
% Daily Value*: Vitamin A 90%; Vitamin C 40%; Calcium 25%; Iron 20%
*Percent Daily Values are based on a 2,000 calorie diet.


  1. Preheat large stockpot 2–3 minutes on medium-high. Brown sausage 5–7 minutes, stirring to crumble meat, or until no pink remains. Chop carrots. Stir carrots and trinity mix into sausage; cook and stir 4 minutes.
  2. Reduce heat on pan to medium-low. Stir in pasta sauce, broth, and pesto; simmer 8–10 minutes, stirring occasionally, or until hot.
  3. Stir pasta into soup; cook 4–5 minutes or until pasta is tender. Meanwhile, chop salad greens.
  4. Divide soup into serving bowls. Top each bowl with 1/3 cup salad greens, then sprinkle with salad toppings, and drizzle with dressing. Finish with 1 tablespoon ricotta cheese and serve.
  5. (Cinnamon Peach Crescents)Preheat oven to 375°F. Peel peach and cut into 8 wedges. Separate crescents into triangles and place on work surface; spread 2 teaspoons cinnamon butter on each triangle; place peach wedge on wide part of dough and roll up.
  6. Place seam side down on baking sheet. Bake 15–17 minutes or until golden and peaches have softened. Carefully remove crescents from pan.
  7. Crush pine nuts. Spread remaining 2 teaspoons butter over rolls and sprinkle with pine nuts. Let stand 5 minutes to cool. Serve. (Makes 8 servings.)