Chicken Ravioli Soup

Ingredients

• 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

Instructions

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.