Title: Quick ravioli soup
 Categories: Soup
      Yield: 4 Servings
 
      3 cn Low-salt chicken broth --
           (14 1/2 oz. each)
    3/4 c  Onion -- finely diced
    3/4 c  Carrot -- finely diced
      4 oz Green chili peppers --
           Diced
      2    Cloves garlic -- minced
  1 1/2 tb Fresh basil -- minced
      9 oz Ravioli, cheese-filled --
           Fresh or frozen
           (1 package)
      1 c  Cooked chicken -- thin
           Strips
    1/4 c  Grated parmesan cheese --
           Fresh preferred
 
  #1. In a 4- to 5-quart soup pan over high heat, bring broth, onion,
  carrot, green chilies, garlic, and basil to a simmen Cover, reduce
  heat to low, and simmer 15 minutes. #2. Turn heat to high and bring
  broth to a boil. Add ravioli and cook until just barely tender to
  bite, 4 to 6 minutes. Add chicken and cook until hot, about 2 minutes
  more. #3. Ladle soup into bowls, and sprinkle wth parmesan cheese.
  
  Per serving: 354 cal. 13 g fat [mcRecipe patH 19Au96]