Directions:
- Heat oil in heavy large saucepan over medium heat. Add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper flakes and saute 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. Serve topped with Parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 382.97 Kcal (1603 kJ) | ||
| Calories from fat | 198.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.08g | 34% | |
|---|---|---|---|
| Cholesterol | 40.07mg | 13% | |
| Sodium | 1973.42mg | 82% | |
| Potassium | 842.69mg | 18% | |
| Total Carbs | 27.01g | 9% | |
| Sugars | 5.3g | 21% | |
| Dietary Fiber | 2.6g | 10% | |
| Protein | 15.52g | 31% | |
| Vitamin C | 59.6mg | 99% | |
| Vitamin A | 0.9mg | 31% | |
| Iron | 14.9mg | 83% | |
| Calcium | 99.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 64.86 Kcal (272 kJ) | ||
| Calories from fat | 33.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.74g | 34% | |
|---|---|---|---|
| Cholesterol | 6.79mg | 13% | |
| Sodium | 334.21mg | 82% | |
| Potassium | 142.71mg | 18% | |
| Total Carbs | 4.57g | 9% | |
| Sugars | 0.9g | 21% | |
| Dietary Fiber | 0.44g | 10% | |
| Protein | 2.63g | 31% | |
| Vitamin C | 10.1mg | 99% | |
| Vitamin A | 0.2mg | 31% | |
| Iron | 2.5mg | 83% | |
| Calcium | 16.8mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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