Description
This One-Pot Creamy Tuscan Ravioli Soup is a hearty and comforting dish perfect for a cozy meal. Combining four cheese-filled ravioli with tender cooked chicken, baby spinach, roasted garlic Alfredo sauce, and Italian seasonings, this soup offers creamy richness and vibrant flavors all cooked together in one pot for easy preparation.
Ingredients
Soup Base
- 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
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon pepper
Protein and Pasta
- 2 cups chopped cooked chicken
- 1 package (9 oz) refrigerated four cheese-filled ravioli
Greens and Garnish
- 1 package (5 oz) baby spinach leaves
- Grated Parmesan cheese, if desired
Instructions
- Prepare the vegetables: In a 5-quart Dutch oven, heat the olive oil over medium-high heat. Add the chopped red bell pepper and onion, cooking for 3 to 4 minutes while stirring frequently until the vegetables soften and become fragrant.
- Add liquids and seasoning: Stir in the chicken broth, Alfredo pasta sauce with roasted garlic, chopped cooked chicken, Italian seasoning, and pepper. Bring the mixture to a boil to evenly combine all ingredients.
- Cook ravioli: Once boiling, stir in the refrigerated four cheese-filled ravioli. Reduce the heat to a simmer and cook for 7 to 9 minutes, stirring occasionally, until the ravioli are tender and cooked through.
- Wilt spinach: Add the baby spinach leaves to the pot and cook for an additional 1 to 2 minutes or until the spinach has wilted completely.
- Serve: Ladle the hot soup into bowls and sprinkle with grated Parmesan cheese if desired. Serve immediately to enjoy the creamy, flavorful Tuscan-inspired soup.
Notes
- You can substitute cooked rotisserie chicken for convenience.
- Use fresh spinach for best texture and flavor.
- If you prefer a thinner soup, add extra chicken broth.
- Leftovers keep well covered in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to avoid overcooking the ravioli.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan/Italian
