Secret Recipes

Chicken Ravioli Soup

• 1 Tbsp olive oil
• 2 boneless skinless chicken breast halves, cut into bite-size pieces
• 2 (10 1/2 oz) cans condensed chicken broth, undiluted
• 2 (14 1/2 oz) cans diced tomatoes with garlic and onion, undrained
• 2 small zucchini, diced
• 1 (25 oz) package frozen cheese ravioli
• 2 tsp dried parsley
• Freshly-grated Parmesan cheese

In Dutch oven, sauté chicken in hot oil for 2 minutes, stirring constantly.

Add chicken broth, tomatoes and zucchini; cover and bring to boil.

Add frozen ravioli; simmer, uncovered, about 7 minutes or until ravioli reaches desired doneness. Stir in parsley.

To serve, ladle into soup bowls; sprinkle with Parmesan cheese.

Servings:

6