Chicken Ravioli Soup

1 tablespoon olive oil

2 boneless skinless chicken breast
halves, cut into bite-size pieces

2 (10 1/2 ounce) cans condensed
chicken broth, undiluted

2 (14 1/2 ounce) cans diced tomatoes
with garlic and onion, undrained

2 small zucchini, diced

1 (25 ounce) package frozen cheese ravioli

2 teaspoon dried parsley
Freshly-grated Parmesan cheese

In Dutch oven, sauté chicken in hot oil for 2 minutes, stirring constantly. Add chicken broth, tomatoes and zucchini; cover and bring to 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.
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