Recipe for cooking chicken ravioli soup

Soups for Salads :: Chicken and Poultry Soups

Chicken Ravioli Soup

1 Tbsp. extra virgin 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 sm. zucchini, diced
1 (25 oz.) pkg. frozen cheese ravioli
2 tsp. dried parsley
Freshly-grated Parmesan cheese

In Dutch oven, saut chicken in hot oil for 2 min., stirring constantly. Add chicken broth, tomatoes and zucchini; cover and bring to boil. Add frozen ravioli; simmer, uncovered, about 7 min. or until ravioli reaches desired doneness. Stir in parsley.

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