Italian Chicken Soup with Cheese Ravioli
A hearty Italian chicken and vegetable soup with zucchini, carrots, green bell pepper, onion, garlic and cheese ravioli.
1 tablespoon olive oil
1 green bell pepper, diced
1 small onion, chopped
3 large garlic cloves, chopped
1 tablespoon dried basil
2 teaspoons anise seeds
1/4 teaspoon dried crushed red pepper
8 cups chicken broth
2 medium zucchini, diced
2 carrots, diced
1 (9-ounce) package fresh cheese ravioli
1 1/2 cups diced cooked chicken
Salt and freshly ground black pepper to taste
Freshly grated Parmesan cheese for accompaniment
- Heat oil in large saucepan over medium heat. Add bell pepper, onion, garlic, basil, anise 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, about 5 minutes. Add chicken and cook just until heated through, about 1 minute. Season soup with salt and pepper.
- Ladle soup into bowls. Serve, passing Parmesan separately.
Makes 4 servings.