Italian Chicken Soup

prep time:: 0 min

Serving size: 4

ingredients

1 tbsp olive oil
1 green bell pepper -- diced
1 sm onion -- chopped
3 lg garlic cloves -- chopped
1 tbsp dried basil
2 tsp fennel seeds
1/4 tsp red pepper -- crushed
6 C chicken broth -- low-salt
2 med zucchini -- diced
1 carrot -- diced
9 oz pkg fresh cheese ravioli
1 1/2 C cooked chicken -- diced
parmesan cheese -- grated

directions

Heat oil in heavy large saucepan over medium heat. Add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper and sauté until vegetables are just tender, about 10 minutes. Add broth, cover pot and simmer 10 minutes. Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes. Increase heat to high and bring soup to boil. Add ravioli and boil until tender, about 5 minutes. Add chicken and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper. Ladle soup into bowls. Serve, passing cheese separately.

Source: Henry Westbrook