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
Preparation
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.
