1 Tablespoon olive oil
2 Boneless, skinless chicken breast halves cut into bite sized pieces
2 Cans (10 1/2 oz each) chicken broth, undiluted
2 Cans (14 1/2 oz each) diced tomatoes with garlic and onion, undrained
2 Small zucchini, diced
1 Package frozen cheese or chicken (or 1/2 and 1/2) raviolis
2 Teaspoons parsley
Grated parmesan cheese

In dutch oven (large pot) saute chicken in hot oil for 2 minutes, stirring constantly.

Add chicken broth, tomatoes and zucchini; cover and bring to a boil.

Add frozen ravioli; simmer, uncovered, about 7 minutes or until ravioli reaches desired doneness.

Stir in parsley.

Serve and sprinkle with parmesan cheese.

Note:  Can also add other veggies: broccoli, shredded carrots, even canned veggies.