This is so delicious and filling! One of the best things about it is that it's chunky -- Lauren doesn't eat soupy things too well, so I could just scoop out the chunks for her to eat. Both the kids loved it too! It made plenty for us to eat, and just about as much in leftovers. It was also really easy to make.
2 tbsp olive oil
2 boneless, skinless chicken breasts, cut into bite-size pieces
2 (10.5 oz) cans chicken broth
2 (14.5 oz) cans diced tomatoes with garlic and onion, undrained
2 small zucchini, diced
1 (25 oz) pkg frozen cheese ravioli
2 tsp dried parsley
grated parmesan cheese
In Dutch oven, saute chicken in hot oil until no longer pink on outside, stirring constantly. Add chicken broth, tomatoes, and zucchini; cover and bring to a boil. Add frozen ravioli; simmer, uncovered, about 7 minutes or until ravioli reaches desired doneness. Stir in parsley.
To serve, ladle into soup bowls; sprinkle with parmesan cheese.