Tortelloni Stew

I am loving this soup!  It’s so easy.  I think the cheese definitely makes the soup.  Just a warning, if you use the red pepper flakes, it does have a little kick to it. When I made it, I used cheese tortelloni and added diced chicken breast.



  • 3 cups chicken broth
  • 1 pkg. (9 oz.) refrigerated chicken-filled tortelloni or ravioli
  • 1 can (14.5 oz.) fire roasted diced tomatoes, undrained
  • 1/4 tsp. crushed red pepper flakes or black pepper
  • 3 cups packed baby spinach leaves
  • 1-1/2 cups (6 oz.) Sargento® Bistro® Blends Shredded Italian Pasta Cheese, divided


  1. Bring broth to a boil in a large saucepan over high heat. Add tortelloni; reduce heat to medium and simmer 4 minutes.
  2. Add tomatoes and pepper flakes; simmer 7 minutes or until tortelloni is tender. Stir in spinach just until wilted.
  3. Place 1 cup cheese into 4 shallow bowls. Ladle stew over cheese; top with remaining cheese.