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One-Pot Creamy Tuscan Ravioli Soup

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Pillsbury Kitchens
Updated Sep 14, 2020
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Creamy Tuscan chicken and frozen ravioli team up to make this incredibly cozy One-Pot Tuscan Ravioli Soup that’s loaded with flavor, but super easy to make—we’re talking throw-a-handful-of-ingredients-in-just-one-pot easy. Best of all, this one-pot Tuscan soup requires minimal cleanup, so you can get back to family time.

One-Pot Creamy Tuscan Ravioli Soup

  • Prep Time 35 min
  • Total 35 min
  • Ingredients 11
  • Servings 6
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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
Make With
Progresso Broth

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    Stir in spinach; cook 1 to 2 minutes or until spinach is wilted. Ladle soup into bowls; sprinkle with Parmesan cheese before serving.

Nutrition

510 Calories
33g Total Fat
24g Protein
29g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
510
Calories from Fat
300
Total Fat
33g
51%
Saturated Fat
18g
89%
Trans Fat
1g
Cholesterol
125mg
42%
Sodium
1210mg
50%
Potassium
370mg
10%
Total Carbohydrate
29g
10%
Dietary Fiber
2g
9%
Sugars
3g
Protein
24g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
35%
35%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 1/2 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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