Pasta Soup with Italian Sausage & Cinnamon Peach Croissant

Ingredients

For the Pasta Soup:

• 200g Italian sausage (crumbled)
• 50g carrots (diced)
• 100g trinity mix (diced celery, onion, and bell peppers)
• 100g pasta sauce
• 1 liter unsalted chicken broth
• Mini cheese ravioli (amount to your preference)
• 50g sun-dried tomato pesto

For the Cinnamon Peach Croissant:

• 3 croissant pastries (ready-to-bake or store-bought)
• 1 fresh peach (thinly sliced)
• 10g pine nuts
• 30g butter
• 5g cinnamon

Instructions

1. Prepare the Pasta Soup:

1. Heat a large pot over medium heat. Add the crumbled Italian sausage and cook until browned. Remove excess fat if necessary.
2. Add the diced carrots and trinity mix to the pot. Sauté for 4-5 minutes until softened.
3. Stir in the pasta sauce and cook for another 2 minutes.
4. Pour in the chicken broth and bring the soup to a boil.
5. Add the mini cheese ravioli and cook according to package instructions (usually 5-7 minutes).
6. Stir in the sun-dried tomato pesto, mixing well. Taste and adjust seasoning if needed. Lower the heat and keep the soup warm while preparing the croissants.

2. Make the Cinnamon Peach Croissants:

1. Preheat the oven to 180°C (350°F) if using ready-to-bake croissants.
2. In a small skillet, melt the butter over medium heat. Add the sliced peaches and pine nuts. Sauté for 2-3 minutes until the peaches soften slightly and the pine nuts are lightly toasted.
3. Sprinkle the cinnamon over the peach mixture and stir gently.
4. Slice the croissants in half horizontally and fill them with the warm cinnamon-peach mixture.
5. Place the filled croissants on a baking tray and bake for 5-7 minutes, or until golden and crispy.

3. Serve:

• Ladle the pasta soup into bowls and serve hot.
• Plate the warm cinnamon peach croissants alongside the soup as a sweet and savory pairing.

Enjoy your comforting meal!