Italian Turkey Soup

Ingredients

 * 1 tablespoon olive oil
 * 1 green bell pepper, diced
 * 1 small Onion, chopped
 * 3 large garlic cloves, chopped
 * 1 tablespoon dried basil
 * 2 teaspoons fennel seeds
 * 1/4 teaspoon dried crushed red pepper
 * 6 cups canned low-salt chicken broth
 * 2 medium zucchini, diced
 * 1 carrot, diced
 * 1 9-ounce package fresh Cheese ravioli
 * 1 1/2 cups diced cooked Turkey

Directions

 * 1) Heat oil in heavy large saucepan over medium heat.
 * 2) Add bell pepper, Onion, garlic, basil, fennel seeds and crushed red pepper and sauté until vegetables are just tender, about 10 minutes.
 * 3) Add broth. Cover pot and simmer 10 minutes.
 * 4) Add zucchini and carrot.
 * 5) Cover and simmer until carrot is almost tender, about 5 minutes.
 * 6) Increase heat to high and bring soup to boil.
 * 7) Add ravioli and boil until tender, about 5 minutes.
 * 8) Add Turkey and cook just until heated through, about 1 minute.
 * 9) Season soup to taste with salt and pepper.
 * 10) Ladle soup into bowls.
 * 11) Serve, passing Cheese separately.

Contributed by
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 * World Recipes Y-Group