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One-Pot Creamy Tuscan Ravioli Soup Recipe
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.
A recipe from Pillsbury
2018-10-04
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