Heat a large stockpot over medium heat, add bacon and cook until crispy, then reserve grease, but remove bacon and set aside.
To the hot stockpot with grease, add onion, carrots, celery, garlic, Italian seasoning, basil, oregano, salt and pepper.
Saute for 10 minutes, or until the carrots have softened, stirring regularly.
Deglaze the pan with broth, scraping up any any brown bits from the bottom of the pan, then stir in the cream and chicken.
Bring to a simmer, stir in the frozen ravioli, then simmer according to pasta directions (mine said 6-8 mins).
Remove from heat, stir in cooked and crumbled bacon, pesto, and cheese, then taste and re-season, if necessary!
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