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Italian Chicken Soup

  • 4servings
  • 317calories

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 Tablespoon olive oil

  3. 1 green bell pepper -- diced

  4. 1 Small onion -- chopped

  5. 3 Large garlic cloves -- chopped

  6. 1 Tablespoon dried basil

  7. 2 Teaspoons fennel seeds

  8. 1/4 Teaspoon dried crushed red pepper

  9. 6 Cups canned low-salt chicken broth

  10. 2 Medium zucchini -- diced

  11. 1 carrot -- diced

  12. 1 Package fresh cheese ravioli -- (9 ounce)

  13. 1 1/2 Cups diced cooked chicken

  14. Grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Heat oil in heavy large saucepan over medium heat. Add bell pepper,onion, garlic, basil, fennel seeds and crushed red pepper and sauté

  2. until vegetables are just tender, about 10 minutes. Add broth. Coverpot and simmer 10 minutes. Add zucchini and carrot. Cover and simmeruntil carrot is almost tender, about 5 minutes. Increase heat to highand bring soup to boil. Add ravioli and boil until tender, about 5minutes. Add chicken and cook just until heated through, about 1minute. Season soup to taste with salt and pepper.

  3. Ladle soup into bowls. Serve, passing cheese separately.

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