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One-Pot Creamy Tuscan Ravioli Soup Recipe

One-Pot Creamy Tuscan Ravioli Soup
Source: Pillsbury

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped red bell pepper (about 1 medium)
  • 1/2 cup chopped onion
  • 1 carton (32 oz) Progresso™ chicken broth
  • 1 jar (15 oz) Alfredo pasta sauce with roasted garlic
  • 2 cups chopped cooked chicken
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon pepper
  • 1 package (9 oz) refrigerated four cheese-filled ravioli
  • 1 package (5 oz) baby spinach leaves
  • Grated Parmesan cheese, if desired
 
 
PREP TIME
20m 		COOK TIME
15m 		TOTAL TIME
35m
YIELD
6 servings

Instructions

  • In 5-quart Dutch oven, heat oil over medium-high heat. Add bell pepper and onion; cook 3 to 4 minutes, stirring frequently, until softened.
  • Stir in broth, pasta sauce, chicken, Italian seasoning and pepper. Heat to boiling; stir in ravioli. Reduce heat; simmer 7 to 9 minutes, stirring occasionally, until ravioli is tender.
  • Stir in spinach; cook 1 to 2 minutes or until spinach is wilted. Ladle soup into bowls; sprinkle with Parmesan cheese before serving.

DinnerSoups

A recipe from Pillsbury

https://www.flyers-on-line.com/data/recipes/3964/one-pot-creamy-tuscan-ravioli-soup.jpg

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