Chicken Ravioli Soup


  • 1 tablespoon olive oil
  • 2 boneless skinless chicken breast halves, cut into bite-size pieces
  • 2 (10 1/2 ounce) cans condensed chicken broth, undiluted
  • 2 (14 1/2 ounce) cans diced tomatoes with garlic and onion, undrained
  • 2 small zucchini, diced
  • 1 (25 ounce) package frozen cheese ravioli
  • 2 teaspoon dried parsley
  • Freshly-grated Parmesan cheese


  1. In Dutch oven, sauté chicken in hot oil for 2 minutes, stirring constantly. Add chicken broth, tomatoes and zucchini; cover and bring to boil. Add frozen ravioli; simmer, uncovered, about 7 minutes or until ravioli reaches desired doneness. Stir in parsley.
  2. To serve, ladle into soup bowls; sprinkle with Parmesan cheese.

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