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Chicken Ravioli Soup

Chicken Ravioli Soup

30 Min(s)
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1 serving
Original recipe yields 1 serving
1 Tbsp olive oil
2 boneless skinless chicken breast halves, cut into bite-size pieces
2 cans (10 1/2 ounces each) condensed chicken broth, undiluted
2 cans (14 1/2 ounces each) fresh-cut diced tomatoes with garlic & onion, undrained
2 small zucchini, diced
1 package (25 ounces) frozen cheese ravioli
2 tsp dried parsley
Grated parmesan cheese
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Let's Make It
1
In Dutch oven, saute chicken in hot oil for 2 minutes, stirring constantly. Add chicken broth, tomatoes and zucchini; cover and bring to boil.
2
Add frozen ravioli; simmer, uncovered, about 7 minutes or until ravioli reaches desired doneness. Stir in parsley.
3
To serve, ladle into soup bowls; sprinkle with parmesan cheese.
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