Chicken Soup Recipe | RAGÚ

Ingredients

• 1 tablespoon olive oil, plus additional for drizzling
• 1 onion chopped
• 1 carrot, chopped
• 2 ribs celery, chopped
• 4 cloves garlic, thinly sliced
• 1 - 1/2 teaspoon kosher salt
• 1 - 1/2 teaspoon black pepper
• 6 cups chicken bone broth
• 1 cup dry brown lentils
• 1/2 cup white quinoa
• 1 jar (24 ounce) RAGU® Kettle Cooked Marinara Sauce
• 1 - 1/2 pounds cooked rotisserie chicken meat, coarsely shredded
• 4 cups lightly packed stemmed kale leaves, torn into bite-sized pieces
• 1/2 cup Greek yogurt, stirred
• 1-1/2 teaspoon ground turmeric