Instructions: In a large saucepan or Dutch oven, heat olive oil over medium-high heat. Add chicken and frozen vegetables and cook, tossing, until chicken is white on outside and vegetables are thawed, 2 to 3 minutes.

Pour chicken broth over chicken and vegetables. Bring to a boil, add ravioli and cook, stirring gently, until ravioli are just tender, 4 to 5 minutes.

Meanwhile, drain roasted peppers and puree in a food processor or blender.

Stir basil into soup. Ladle into bowls, dividing ravioli evenly and spoon a dollop of roasted pepper puree on top.

This recipe yields 4 servings.

Comments: With two top-notch, cooks-helper ingredients frozen stir-fry peppers and fresh mini-ravioli (usually found in the dairy section of the supermarket) this colorful meal in a bowl will be ready in minutes. To substitute frozen or larger ravioli, simply follow the cooking times on the package.

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