Chicken & Prosciutto Tortelloni Soup

5 cups (40 fluid ounces) chicken broth

1/3 cup BUITONI Refrigerated Pesto with Sun Dried Tomatoes

1 package (9 ounces) BUITONI Refrigerated Chicken & Prosciutto Tortelloni

4 cups packed fresh baby spinach leaves

Salt and ground black pepper (optional)

COMBINE broth and pesto in large saucepan. Bring to a boil over medium-high heat. Add pasta; reduce heat to medium. Cook, stirring occasionally, for 10 minutes or until pasta is tender. Stir in spinach, salt and pepper. Serve immediately.