Boxed blended soups are the perfect canvas for simple stir-ins to make them more substantial and satisfying. Here, roasted red pepper soup is jazzed up with canned chickpeas and fresh baby spinach for a fast, comforting meal.
Bring roasted red pepper soup to a simmer in a medium saucepan over medium heat.
Stir in chickpeas and baby spinach; simmer until the spinach just wilts, about 1 minute.
Serve topped with freshly cracked black pepper, if desired.
Refrigerate for up to 1 day.