CHICKEN SOUP ITALIANO

1 tablespoon olive oil or vegetable oil
1/2 medium red or green pepper, chopped
1 small onion, coarsely chopped
1 small zucchini, coarsely chopped
1 clove garlic, minced
2 cups cubed cooked chicken
1 cup water
1 teaspoon dried Italian seasoning
1/8 teaspoon pepper
2 cans (14 1/2 oz each) ready-to-serve chicken broth
2 1/4 ounces uncooked ditalini (short macaroni tubes) (1/2 cup)
1 ounce shredded fresh Parmesan cheese

Heat oil in large saucepan over medium-high heat until hot. Add bell pepper, onion, zucchini, and garlic; cook and stir 3 minutes or until vegetables are crisp-tender.

Add all remaining ingredients except ditalini and cheese. Bring to a boil. Add ditalini; cook 12 to 15 minutes or until ditalini is tender, stirring occasionally. Sprinkle each serving with cheese.

Makes 4 servings (1 1/2 cups each)
Source: Pillsbury Classic Cookbooks: Home-Cooked Soups & Stews, February 2001