Italian Chicken Soup

After another bout of 80-plus degree weather here in Southern California, soup weather is now upon us again. Soup is one of our favorite dinners -- hearty, warm and comforting.

Being Italian, I have to admit I am partial to those soups that have Italian flavors and ingredients, i.e., fennel, peppers, pasta, sausage, tomatoes, etc. It brings back memories of my childhood when my father did most of the cooking and the house always radiated that special aroma.

Here's a recipe that I have adapted to my own tastes over the years. It is actually very easy and uses ingredients that are readily accessible in any store. While it can be ready within an hour, I think a longer cooking of 4-5 hours is best in order for the flavors to meld together. The recipe calls for fresh cheese ravioli or tortellini, which is easily found in most grocery stores now. And make it easy on yourself and use store rotisserie chicken if you don't have the time to roast the chicken yourself.

This is sure to be great family recipe that can be easily shared during dinner with a good piece of garlic bread and a glass of Pinot Noir.

Try it and report back how you like it!

ITALIAN CHICKEN SOUP
Serves 4

1T olive oil
1 green bell pepper, diced
1 medium onion, chopped
4 large garlic cloves, chopped
1T dried basil
2t. fennel seeds
1/2t. dried crushed red pepper
8 cups canned low-salt chicken broth
2 medium zucchini, diced
2 carrots, diced
1 9-oz. package fresh cheese ravioli or tortellini
2 c. diced cooked chicken

Grated parmesan cheese

1. Heat oil in heavy large saucepan over medium heat. Add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper and saute' until vegetables are just tender, about 10 minutes.
2. Add broth. Cover pot and simmer 10 minutes (and up to 4 hours).
3. Add zucchini and carrot. Cover and simmer until carrot is tender.
4. Just before ready to serve, increase heat to high and bring soup to boil. Add ravioli or tortellini and boil under tender, about 5-8 minutes.
5. Add chicken and cook just until heated through, about 2 minutes.
6. Season soup to taste with salt and pepper.
7. Ladle soup into bowls. Serve, passing cheese separately.