Turkey Ravioli Soup

Crazies!!!! :).  It's very nice to have you all here.  Happy Tuesday!  We are all still dealing with snow and cold so here is another warm meal to help pass the time away.  Not a lot to making this stuff either which is a plus.  Ha, since it had Italian seasoning in it I figured we needed bread stix with it and I was right!  LOL  Yummmmmm.  Hope it keeps all the Residents at your Asylum warm and satisfied.  Hang on for the weekend!  Keep keepin' on :)!  See you Thursday

Turkey Ravioli Soup

6 Cups reduced-sodium chicken broth

3/4 Cup chopped red sweet pepper (1 medium)

1/2 Cup chopped onion (1 medium)

1 1/2 teaspoons dried Italian seasoning, crushed

1 1/2 Cups cooked turkey, cut into bite-size pieces (about 8 ounces)

      (I had some leftover shredded chicken that I used in this recipe)

1 9-ounce package refrigerated light cheese ravioli

      (Either I couldn't find light or just didn't look hard enough, I used regular)

2 Cups shredded fresh spinach

Finely shredded Parmesan cheese (optional)(we definitely used it)

In a Dutch oven combine chicken broth, sweet pepper, onion, and  Italian seasoning.  Bring to boiling; reduce heat.  Simmer, covered, for 5 minutes.  Add turkey and ravioli.  Return to boiling; reduce heat.  Simmer, uncovered, about 6 minutes or just until ravioli is tender.  Stir in spinach.  If desired, sprinkle with Parmesan cheese.

*Recipe from Better Homes and Gardens New Dieter's Cookbook!  Great cookbook