Preparation / Directions:
Heat oil in heavy large saucepan over medium heat. Add bell pepper,
onion, garlic, basil, fennel seeds and crushed red pepper and sauté
until vegetables are just tender, about 10 minutes. Add broth. Cover
pot and simmer 10 minutes. Add zucchini and carrot. Cover and simmer
until carrot is almost tender, about 5 minutes. Increase heat to high
and bring soup to boil. Add ravioli and boil until tender, about 5
minutes. Add chicken and cook just until heated through, about 1
minute. Season soup to taste with salt and pepper.
Ladle soup into bowls. Serve, passing cheese separately.