Ingredients

• 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

Directions

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.