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Italian Chicken Soup

Prep time: N/a | Difficulty: easy | Serves: 6

This is a tasty, low-fat but hearty soup that my family loves. Goes well with crusty French bread.

Tags:

View All dinner family favorites hearty meal

Nutritional information per serving (1/6 of recipe)

Fat

6g 

Saturated

3.7g 

Carbohydrate

39g 

Protein

N/a 

Calories

303kcals 

Ingredients

  • 1 small onion, chopped
  • 1 green bell pepper, diced
  • 3 cloves garlic
  • 1 tbsp. dried basil
  • 1/4 tsp. crushed red pepper (optional)
  • 1 cup chopped raw carrots
  • 1 large zucchini/courgette, diced
  • 1 can garbanzo beans, drained
  • 1 can diced tomatoes
  • 3 cans low-sodium, fat-free chicken broth
  • 1 package Light Four Cheese Ravioli
  • 1½ cups (190g) diced cooked chicken breast
  • reduced-fat Parmesan cheese
  • nonstick cooking spray

Method

  1. Spray large sauce pan with nonstick cooking spray.
  2. Add onion, bell pepper, garlic, basil and red pepper and sauté, over medium heat, until tender, about 10 minutes.
  3. Add broth. Cover pot and simmer 10 minutes.
  4. Add carrots and zucchini/courgette.
  5. Cover and simmer until carrot is almost tender, about 5 minutes.
  6. Increase heat to high and bring soup to a boil. Add ravioli and boil until tender, about 5 minutes.
  7. Add chicken, beans and tomatoes and cook until heated through, about 1 minute.
  8. Ladle soup into bowls, sprinkle with a little Parmesan cheese and enjoy.
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