2 1/2 cups unsalted chicken stock
1 cup Lamagna part-skim ricotta cheese
1/2 cup Plain Yogurt
1/2 tsp freshly ground black pepper
1 (16-ounce) jar roasted red bell peppers, rinsed and drained
1 garlic clove
1 tbsp fresh lemon juice
1/2 tsp kosher salt
1 tbsp chopped fresh chives
Combine first 6 ingredients in a blender; process 1 minute or until smooth.
Pour mixture into a large saucepan over medium heat; bring to a simmer. Stir in lemon juice and salt. Divide soup among 4 bowls; top evenly with chives, drizzle with additional yogurt.