Cooking Directions

• Heat the broth, tomatoes, cheese, Italian seasoning and garlic powder in a 3-quart saucepan over medium-high heat to a boil.
• Stir the ravioli in the saucepan. Reduce the heat to low. Cook for 10 minutes or until the ravioli is tender, stirring often.

Ingredients

• 1.75 cups Swanson® Chicken Broth
• 1 tablespoon drained diced tomatoes
• 1 teaspoon grated Parmesan cheese
• 0.5 teaspoon Italian seasoning, crushed
• 0.25 teaspoon garlic powder
• 1 package (16 ounces) frozen mini cheese ravioli