Italian Chicken Soup
- Number of Servings: 4
Ingredients
1 tablespoon olive oil1 green bell pepper, diced1 small onion, chopped3 large garlic cloves, chopped1 tablespoon dried basil2 teaspoons fennel seeds1/4 teaspoon dried crushed red pepper6 cups canned low-salt chicken broth2 medium zucchini, diced1 carrot, diced1 9-ounce package fresh cheese ravioli1 1/2 cups diced cooked chickenGrated Parmesan cheese
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.
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.
Nutritional Info 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
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