2 (14 1/2 ounce) cans diced tomatoes with garlic and onion, undrained
1 (25 ounce) package frozen cheese ravioli
2 teaspoon dried
Freshly-grated Parmesan cheese
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
To serve, ladle into soup bowls; sprinkle with Parmesan cheese.