2 tablespoons olive oil

1 red, sweet pepper, diced

1 green, sweet pepper, diced

1 large onion, chopped

4 large garlic cloves, minced

1 ½ tablespoons dried basil

2 teaspoons dried oregano

1 tablespoon fennel seeds

12 cups canned or homemade chicken broth

3 medium zucchini, diced

2 medium carrots, diced

3 cups diced, cooked turkey

1-lb frozen, cheese ravioli

Grated Parmesan cheese

Add olive oil to a large, heavy saucepan, over medium heat add sweet pepper, onion, garlic, basil, oregano and fennel seeds, saute till vegetables are tender.

Add broth and cover saucepan, simmer for 10 minutes. Add zucchini and carrot, cover and simmer until carrot are tender. Raise heat to high, bringing soup to a quick boil. Add ravioli, simmer until tender, add turkey, cook two more minutes, season to taste and serve with a sprinkle of cheese on top.