1 T. olive oil

1 red bell pepper, diced

2 zucchini, medium, diced

1 small onion, chopped

3 large garlic cloves, chopped

1 T. dried basil

2 t. fennel seeds

6 C. chicken broth

9-oz fresh cheese mini ravioli (or cheese tortellini)

1 1/2 C. leftover turkey, diced

Grated Parmesan cheese

Heat oil in large soup pot over medium heat. Add bell pepper, onion, zucchini, garlic, basil, fennel seeds and sauté until vegetables are just tender, about 10 minutes. Add broth. Cover and simmer 10 minutes. Increase heat to bring soup to the boil. Add ravioli and boil until tender, about 5 minutes. Add turkey to warm up, about 1 minute. S and P to taste. Serve in bowls. Top with cheese.