In a large Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the Italian turkey sausage, breaking it apart with a spoon as it cooks for about 4 minutes, or until browned. Ensure to drain any excess grease, leaving you with a flavorful base for your Creamy Ravioli Soup.

Once the sausage is browned, add in the chopped onion and sauté for about 4 minutes, until it becomes translucent and softened. Next, stir in the minced garlic, cooking for an additional 30 seconds until fragrant.

Mix in the tomato sauce along with the Italian seasoning and dried basil, stirring for 2 minutes to let the flavors meld beautifully.

Pour in 4 cups of water and add the Knorr® Granulated Chicken Bouillon along with the diced zucchini. Stir everything together to combine, then increase the heat and bring the mixture to a rolling boil.

After simmering, carefully add the four-cheese ravioli into the pot. Cook for about 5 minutes, stirring gently, until the ravioli are tender and fully cooked.

If you prefer a thicker consistency, mix together softened butter and all-purpose flour in a small bowl to create a paste. Stir this mixture into the soup, cooking for an additional 2 minutes until thickened slightly.

Finally, add the heavy cream and chopped curly kale to the pot. Stir and heat through for about 1 minute, just until the soup is warmed evenly.