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Foodgeek: |
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Rating: |
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Servings: |
6-8 servings |
Prep. Time: |
:20 |
Total Time: |
1:00 |
Ingredients: |
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1 tbsp. olive oil
1 green bell pepper, diced
1 sm. onion, chopped
3 lg. garlic cloves, chopped
1 tbsp. dried basil
2 tsp. fennel seeds
1/4 tsp. dried crushed red pepper
6 cups canned, low-salt chicken broth
2 md. zucchini, diced
1 carrot, diced
1 9-oz. package cheese ravioli (I use the dried, tiny raviolis from Trader Joe’s)
1-1/2 cups diced cooked chicken
Grated Parmesan cheese
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Directions:
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Heat oil in heavy large saucepan over medium heat. Add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper and sauté until vegetables are just tender, about 10 minutes. Add broth. Cover pot and simmer 10 minutes. Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes. Increase heat to high and bring soup to boil. Add ravioli and boil until tender. Add chicken and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper.
(To enhance all soups, add 1-2 tablespoons of any kind of vinegar the last minute or two of cooking time. . .old Portuguese secret from somebody’s grandmother!)
Ladle into bowls. Pass cheese separately.
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The combination of spices and fresh vegetables plus the addition of cheese ravioli sets this chicken soup recipe apart of any other I've made.
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