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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 426.9
  • Total Fat: 6.6 g
  • Cholesterol: 78.9 mg
  • Sodium: 1,546.7 mg
  • Total Carbs: 62.2 g
  • Dietary Fiber: 4.7 g
  • Protein: 31.4 g

View full nutritional breakdown of Italian Chicken Soup calories by ingredient
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Italian Chicken Soup

Submitted by: LIZPEPPER

Introduction

This is very good comfort food and a great way to warm up on a cold evening. With this recipe feel free to use whatever pasta you have and add or omit any vegetable. This recipe was found on epicurious.com This is very good comfort food and a great way to warm up on a cold evening. With this recipe feel free to use whatever pasta you have and add or omit any vegetable. This recipe was found on epicurious.com
Number of Servings: 4

Ingredients

    1 tablespoon olive oil
    1 green bell pepper, diced
    1 small onion, chopped
    3 large garlic cloves, chopped
    1 tablespoon dried basil
    2 teaspoons fennel seeds
    1/4 teaspoon dried crushed red pepper
    6 cups canned low-salt chicken broth
    2 medium zucchini, diced
    1 carrot, diced
    1 9-ounce package fresh cheese ravioli
    1 1/2 cups diced cooked chicken
    Grated Parmesan cheese

Directions

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

Number of Servings: 4

Recipe submitted by SparkPeople user LIZPIMENTA.






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